Tag Archive for childhood

Old-fashioned Tapioca Pudding

1/2 cup small pearl tapioca
3 cups whole milk
1/4 teaspoon salt
2 eggs
1/3 cup sugar (i.e., reduced from 1/2 in original)
1 teaspoon vanilla extract

1. Presoak tapioca pearls 12 hrs or more.
2. Combine tapioca, milk and salt in 1.5 quart sauce pan and bring to barely simmering, then turn heat to minumim (low) and add sugar gradually until the tapioca pearls plump up and the mixture has thickened (will take 5+ minutes), stirring so the pudding doesn’t stick to the bottom of the pan.
3. Beat eggs in separate bowl, mixing in small amounts of the hot tapioca mixture into the eggs to equalize the temperature to avoid curdling and cooking the eggs.
4. Add egg mixture to pan with the tapioca. Increase the heat to medium and stir for several minutes to achieve a thick pudding consistency. Remove pan from heat and stir in vanilla.

Cream Toast

Mix 6 eggs, ½ cup sugar, and a dash salt in a medium sauce pan.  Mix 4 cups milk and ¼ cup cornstarch; add to egg mixture.  Cook until rapidly boiling; remove from heat.  Add ¼ cup butter, 1 tsp. vanilla and (optional) a dash of nutmeg.

Serve over toast.

Mexican Goulash

RECIPE WITH MOSTLY EGGS FOR MEAL

10 eggs
1 large Anaheim pepper, diced
2 tomatoes, diced
1/4 t salt, pepper
1/4 c salsa verde
1/4 c grated cheddar
1/4 c oil

Fry peppers in the oil until start to soften then add tomatoes and fry another minute. Mix remaining ingredients in a bowl and add to the pan over high heat to scramble the egg mixture, stirring constantly once the eggs start to solidify. Turn down heat and let some of the water boil off.

Serve with avocado slices, sour cream, more salsa verdy.

Serves 4.

ORIGINAL GEORGE SPENCER RECIPE?

1 medium onion
3 large tomatoes
3 large chilis
6 roasting chilis
2 eggs, beaten
1/2 c grated cheese
1 pinch salt
dash oil or butter

Roast chilis by placing them on a cookie sheet uncovered in oven at 400 F until at least half of skin bulges away from flesh, then turn over to roast other side. Plunge into cold water, cut open, peel, and remove seeds, veins, and both ends. Fry on both sides in hot oil for a few moments to add flavor.Cook onion, tomatoes, and unroasted chili in a little water until tender, then drain. Heat oil or butter in skillet, then add the vegetable mixture and stir a few moments, then add the eggs and salt and cook until done. Add grated cheese. Serve over roasted chilis.

Cream Toast

1
1 T
1/2 c
1/2 T
1 dash
1 t
1 slice
egg
sugar
milk
cornstarch
salt
butter
toast
Mix egg and sugar in pot. Mix milk and cornstarch together, then add to pot. Add salt. Stir constantly over low heat until fluffy. Stir in butter. Serve over toast.

Makes 1 serving.