Orange Tapioca Salad

The Covered Dish


Wow it was a ‘speedy’ trip back to Northeast Missouri over the weekend. Along my journey I gathered flowers for our home. I also managed a trip to the local Mennonite store where I was finally able to acquire pint & quart jar flats. As many canners know these have been a bit challenging to acquire, over the past couple of years.

My dad told me his refrigerator would hardly shut when I called to tell him I was home again. Of course, like any good cook I left him with a couple of salads, one sauce, and fried chicken! It was too busy to go out for Mother’s Day so we ate in!
We can always go out another time when it’s not so busy, right?

Last week I honored my friend, Mary Freiling, from Hannibal, Missouri, with her yummy peach cake. This week I’ve prepared another of her delicious dishes, Orange Tapioca Salad. Again we see a very simple salad in time and prep. It’s also a bit unique and will have a few people wondering what is in it. Feeds quite a few people and hold nicely in the refrigerator.

Mary makes one important note in the recipe. She has indicated that when doubling the recipe she doubles everything except the cool whip. You can test it and see what your opinion is with only 1 container of whipped cream.

This weekend there’s a great deal going on it’s a good thing I live by my day timer.
Which I might say I lost about 4 weeks ago. Talk about one lost soul, I was a mess.
My colleague at work walked in last week and laid a brand new one on my desk. I kept thinking it would surface, but never did. I still think it’s in a client’s folder!!

I finally got the rhubarb sauce made last week, canned a few jars and kept some out to put on toast, bagels & ice cream. The week is certainly going to be sunny, perhaps it will dry out the fields so the farmers can get going with their planting.
I age a bit this coming week and I’m planning an afternoon of fishing to celebrate!
Going to pack a simple sandwich, beverages, and sunscreen and I’ll bask in an afternoon of relaxation. I can hardly wait.

Enjoy the simplicity of the salad and find some time for self this week. I know, I know, it is not easy, but ‘try’ it will be worth it. Eat outside at the office, bring lunch for a friend. Reap the energies coming our way with the sunshine!
Simply yours, The Covered Dish.

Orange Tapioca Salad

2 (3 oz.) pkgs. of tapioca pudding
1 (3 oz.) pkg. orange jello
3 1/2 cups water
1 (8-12 oz.) carton whipped cream or fresh whipped cream
1 (10 oz.) can drained mandarin oranges

Combine pudding, orange jello and water in a medium saucepan. Cook over medium heat until you have a boil, stirring constantly.

Remove from heat and cool in refrigerator for 3 hours or more. You might consider cooling the mixture in a pan of ice water, before refrigerating. Whisk to keep smooth. When the cream is cooled add the mandarin oranges and fold in the whipped cream. Mix well and chill.

Double for a crowd. When Mary makes this a double she does not double the whipped cream. (Wow that was 3 ‘doubles’ in a row!) Enjoy. Debbie


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