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Tapioca Pudding: 1/2 cup Reese Tapioca; 2-1/2 cups milk*; 1/4 tsp. salt; 1/2 cup sugar; 2 eggs separated; 1 tsp. vanilla. 1. In a bowl, soak tapioca in 2 cups of room temperature water overnight. Drain water. 2. In double boiler, heat milk just until no longer cold. Add salt and tapioca. Continue heating until small bubbles appear at sides of pan. Cover, turn heat to very low and cook for one hour. Make sure that milk mixture does not simmer or boil. 3. Separate egg whites from yolks. Beat egg yolks and sugar together until light yellow in color. Add a little of the hot mixture to the egg yolks and blend thoroughly. Then add the yolk mixture to the hot milk mixture, stirring constantly. Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes. 4. Beat egg whites until stiff. Slowly fold the egg whites into the hot tapioca mixture. Stir in vanilla. Serve warm or chilled. Makes 6-8 servings. * If using 2% milk, reduce milk by 1/4 cup. For a creamier product, use a light or heavy cream in place of milk. Chocolate Tapioca Pudding: Prepare Reese Tapioca pudding as directed. While still warm, fold in 1/2 cup chocolate chips. Cut or tear along dotted line.

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