Mandarin Orange Tapioca Jell-O Dessert

This recipe is quite refreshing, and comes in really handy when you have a lot of left-over mandarin oranges from Chinese New Year. You can also buy those canned mandarin oranges, if you are too busy, or if it is not a mandarin oranges season.

Ingredients:

1. 2 packets tapioca pudding mix
2. 1 (3oz.) box of orange jelly mix
3. 2 2/3 cups water
4. 1 tube (8oz.) Cool Whip whipped cream
5. 2 mandarin oranges, peeled and separated

Preparation:

• Place tapioca mix, orange jelly mix and water in a small pot, bring to a boil, and cook till it thickens; stir constantly.
• Remove from heat while continue to stir constantly, let it cool down.
• When it is cool, mix in the whipped cream and mandarin oranges and transfer into dessert bowls.
• Place them in the refrigerator to set.

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Hot Cassava Biscuits Recipe

Flavors of France
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Baking time: 20 minutes
Difficulty: Easy

Ingredients
Ingredients for about 2 dozen biscuits
- 450 g (1 lb.) sweet Cassava (Yuca)
- 4 tbsp. soft butter
- 4 tbsp. shortening
- 125 ml (1/2 cup) sugar
- 1 egg
- 750 ml (3 cups) fresh grated Coconut
- 500 ml (2 cups) flour
- 1 tsp. baking powder

Method

• with a sharp knife, peel the brown skin from the cassava; grate it; place in a double layer of cheesecloth and squeeze tightly to extract all the juice;
• in a bowl, cream the butter; add the shortening and sugar; beat well until light; mix in the egg, cassava and coconut;
• combine the baking powder and flour; add 125 ml (1/2 cup) flour to the butter-cassava mixture and mix well; continue until the flour is all added;
• on a floured surface, knead the dough for 3 minutes, pressing well with the palm of your hand and folding the dough over on itself;
• roll out to a thickness of 5 mm (1/4");
• using a cookie cutter or glass 5 cm (2") in diameter, cut out the biscuits;
• place on a non-stick baking sheet; bake in a preheated 200°C (400°F) oven for about 20 minutes or until firm and golden;
• serve immediately.

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Menadonese Sweet Corn, Cassava & Pumpkin Soup

Serves 4 as a one-dish meal or 8 as a soup

• 8 ounces cassava (also called yucca root, see Note), peeled and cut into largish cubes
• 2 ounces white rice, soaked in cold water for 30 minutes, then drained
• 3 fresh corn cobs, shaved, or 6 ounces canned or frozen corn kernels
• 8 to 10 ounces pumpkin or butternut squash, peeled and cut into cubes the same size as the cassava
• 4 ounces bamboo shoots, sliced (optional)
• 1 teaspoon kosher salt + more to taste
• To be added just before serving:
• 1 lemongrass stem, outer leaves discarded, finely minced and smashed
• 1 turmeric leaf, finely shredded (optional)
• 8 ounces young spinach, thoroughly washed
• 8 ounces kangkung (water spinach), trimmed and washed (optional, or can substitute more baby spinach)
• 8 ounces hot water from the kettle
• About 20 fresh sweet basil leaves

Instructions: First, put 4 1/2 cups water in a large saucepan and bring to a boil. When boiling, add the cassava and rice, and cook for 8 minutes, stirring occasionally. Next, add the sweet corn, pumpkin, bamboo shoots (if using), and the 1 teaspoon salt. Continue to simmer for 20-25 minutes. The mixture is now ready to become the basis of the soup, and can be prepared and cooked up to this point well in advance. Refrigerate or keep in a cool place until ready to serve.

Just before serving, reheat the soup. When hot, add the lemongrass, turmeric (if using), spinach, and water spinach or additional spinach (if using). Pour in the hot water from the kettle. Simmer for 5 minutes. Adjust the seasoning with a little extra salt if needed, and add the basil leaves. Simmer for 1 minute, then serve the soup.

Note: Cassava or yucca root can be found at Asian markets.

Per serving: 212 calories, 8 g protein, 46 g carbohydrate, 1 g fat (0 saturated), 0 cholesterol, 770 mg sodium, 6 g fiber.

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Cassava Sunrise

I have new recipe for you all to create and it’s very simple and have a great taste and I called it Cassava Sunrise all you need is Freezers and refrigerators. Because we need the cassava put it there before we start to cook.

This recipe is simple we need only cassava 1 kg, chicken breast 0,5 kg, cheese 25 gr and salt a quarter of tea spoon, and wall ovens or regular oven, blend the cassava with slow speed and add with salt, cheese and little bit of sugar, then mixed all the goods and steams the ingredients until it cooked.

Then chop the chicken breast after we took all the bounds and put a sugar, salt, cassava powder, and cheese mixed together and put at little square box, and put at microwave each ingredients. How serve you just need to put cooked cassava and roll it with chicken breast and put at microwave again for about 9 minute and ready to serve (serve for 5 adults) happy cooking…

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Now's the time for cassava pie

If there is one dish that is as traditional as turkey on the Bermuda Christmas day dinner table, it is cassava pie. Not only do Bermudians at home regard it as a "must", but also many 'Mujans living abroad arrange for visiting friends or relatives to bring them either a whole pie or the ground cassava to make their own.

Recipes for cassava pie are like music. There may have been an "original" recipe once, but as it has been travelled through generations of friends and family, variations have occurred. Some cooks add more sugar and less spice, others use a combination of meat and poultry, and there are those who omit both. Texture is another variant: some like it to be moist, soft and almost cake-like, while others prefer it dense and solid.

Then there are those who prefer farina pie (dried ground cassava), which is similar in taste but, for some, an easier recipe to make.

Even assembling the pie can be different.

Some sandwich the meats and/or chicken filling between two layers of cassava, while others prefer to mix into the batter. Certainly the latter makes the eating easier.

If you have never made cassava pie, or wish to try a different recipe this year, the following are taken from Bermuda cookbooks. Today is the day to buy and thaw the cassava, and pre-prepare the filling, so that all you have to do on Christmas Eve is assemble and bake it, and let the heavenly aroma fill the house.

BERMUDA CASSAVA PIE

4 lbs. cassava
¾ lb. butter
2 cups sugar
1 dozen eggs, well beaten
1 tablespoon nutmeg
1 tablespoon salt
1 teaspoon vanilla

PLACE the cassava, a small amount at a time, in a tea towel and squeeze out all of the liquid. Set aside in a mixing bowl. Place the butter and sugar in a large mixing bowl and cream thoroughly with your hands. Add beaten eggs, seasonings and vanilla; continue to mix well with your hands. Finally, mix in the cassava.

Generously grease a deep pan, about 13 x 9 x 4 inches, with lard or shortening. (Do not use butter as it will cause the pie to brown too much on the bottom). Pat mixture into the pan in a layer about an inch thick, building it up on the sides and leaving a hollow in the centre for the filling, which has been cooked ahead of time.

Filling (Prepare in advance): Put 3 lbs. of cut-up frying chicken, ¾ lb. cubed lean port, a sprig of thyme and about 1 ½ tsp. of salt in a pot. Half-cover the meat with water, cover and simmer for 1 ½ hrs. Cool.

Drain the liquid off and reserve. Cut the chicken into large cubes, discarding bones and skin, and mix with pork. Place meat mixture in the pie; moisten with a little of the reserved liquid. Cover with remaining cassava mixture. Smooth down with blade of knife as if icing a cake. With point of knife make a small hole in the centre. Bake in a slow oven (300 degrees F.) for 3 hours until it starts to shrink from the sides of the pan like a cake. If the crust seems dry during baking, sprinkle with a little of the chicken liquid, and also pour some down the hole. When the pie is removed from the oven, cover with a damp cloth and a dry cloth on top of that. This keeps the crust from hardening while the pie is cooling.

To re-heat, slice thickly, cover with foil, and place in 300 degree F. oven for about ¾ of an hour. (Betsy Ross 'What's Cooking in Bermuda').

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