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Indian Tapioca
INDIAN TAPIOCA
Mix to-gether 1/3 Cup Tapioca
1/4 Cup Indian Meal
and stir while sprinkling into 1 quart of
scalded milk. Stir and cook until the tapioca
is transparent, then stir into the pudding
1 cup of molasses 1/2 teaspoon salt
and 2 tablespoons butter. Turn into a buttered
baking dish
Pour over the top 1½ cups cold milk and set
in the oven without stirring
Bake about 1 hour
add a few raisins or dates
if on hand Ernestine Duncan
Oct 5, 1930
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# Indian Tapioca
## Ingredients
- 1/3 cup tapioca
- 1/4 cup Indian meal (cornmeal)
- 1 quart milk, scalded
- 1 cup molasses
- 1/2 tsp salt
- 2 Tbsp butter
- 1 1/2 cups cold milk
- Raisins or dates (optional, a few)
## Instructions
1. Mix together the tapioca and Indian meal, then stir while sprinkling into 1 quart of scalded milk.
2. Stir and cook until the tapioca is transparent.
3. Stir into the pudding: 1 cup molasses, 1/2 tsp salt, and 2 Tbsp butter.
4. Turn into a buttered baking dish.
5. Pour 1 1/2 cups cold milk over the top and set in the oven without stirring.
6. Bake about 1 hour.
7. Add a few raisins or dates if on hand. -
Indian Pudding
Fred Meyer Nutrition Centers
INDIAN PUDDING
1 quart milk, scalded ½ teaspoon nutmeg
5 tablespoons stoneground corn meal 2 tablespoons butter
2 well beaten eggs 1 cup unsulphured molasses
1 teaspoon sea salt ½ cup raisins
½ teaspoon ground ginger
Preheat oven to 325°. Pour the milk over the cornmeal in a saucepan and bring
to a boil. Cook over low heat, stirring constantly till smooth and creamy, about
15 minutes.
Pour milk-cornmeal mixture over the beaten eggs. Add the salt, ginger,
nutmeg, butter, mollasses and raisins and pour into a greased baking dish.
Bake approximately 1½ hours. Serve warm with ice cream or whipped cream.
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# Indian Pudding
*From Fred Meyer Nutrition Centers*
## Ingredients
- 1 quart milk, scalded
- 5 Tbsp stoneground corn meal
- 2 well beaten eggs
- 1 tsp sea salt
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 2 Tbsp butter
- 1 cup unsulphured molasses
- 1/2 cup raisins
## Instructions
1. Preheat oven to 325°.
2. Pour the milk over the cornmeal in a saucepan and bring to a boil.
3. Cook over low heat, stirring constantly till smooth and creamy, about 15 minutes.
4. Pour milk-cornmeal mixture over the beaten eggs.
5. Add the salt, ginger, nutmeg, butter, molasses, and raisins and pour into a greased baking dish.
6. Bake approximately 1 1/2 hours.
7. Serve warm with ice cream or whipped cream. -
Indian Pearl Pudding
Indian Pearl Pudding March 27, 1966
Sprinkle 2 tablespoons of cornmeal in 1 pint of cold
milk. (scald and cook 10 minutes) Remove from
fire and add:
1 1/2 cups molasses 1/2 pkg. (whole) tapioca (which
3/4 c sugar has been soaked overnight)
1/4 teaspoon salt drain
1/4 c butter
add 4 beaten eggs 1 1/2 tsp. cinnamon
1 qt. plus 1c milk 1/2 tsp. ginger
1 tsp. nutmeg.
Pour in pan and bake for 1 hour in 300°
Then add 1 cup milk and cook for another
hour. after first hour and a half turn heat
down to 250°
Hope you will enjoy making this.
Sincerely & Fraternally
Mrs. Carina Milman.
Carina Milman
8 Middle St.
Skowhegan, Me. March
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# Indian Pearl Pudding
*From Carina Milman, March 27, 1966*
## Ingredients
- 2 Tbsp cornmeal
- 1 pint cold milk (for scalding)
- 1 1/2 cups molasses
- 3/4 cup sugar
- 1/4 tsp salt
- 4 beaten eggs
- 1 qt plus 1 cup milk
- 1/2 pkg whole tapioca (soaked overnight, drained)
- 1/4 cup butter
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1 tsp nutmeg
- 1 cup milk (added during baking)
## Instructions
1. Sprinkle 2 Tbsp cornmeal into 1 pint of cold milk. Scald and cook 10 minutes.
2. Remove from heat and add: molasses, sugar, salt, drained tapioca, butter, cinnamon, ginger, and nutmeg.
3. Add 4 beaten eggs and 1 qt plus 1 cup milk. Mix to combine.
4. Pour into a baking pan and bake at 300° for 1 hour.
5. After the first hour, add 1 cup milk and continue baking for another hour.
6. After the first hour and a half of total baking time, turn heat down to 250°. -
Indian Chocolate Cake
Indian Chocolate Cake 1973
Cream together 1/2 c. butter or oleo
1 c. sugar
1/2 tsp cream of tartar
Add one lg. egg - beat well.
Sift together 1 1/2 c. flour
2 heaping tsp cocoa
1 tsp soda.
Add to mixture alternating with
one c. cold coffee (or Instant)
Beat well and bake 350° until
done.
Frosting - 3 tbsp. oleo.
3 " milk or cream
3/4 c. white sugar
Boil 30 seconds.
Add 1/4 c. chocolate chips.
Beat and spread on cake
for larger cake, double recipe
So good had since 1950 -
Valerie Fitzgerald 220 south
Casselman.
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# Indian Chocolate Cake
## Ingredients
- 1/2 c. butter or oleo
- 1 c. sugar
- 1/2 tsp cream of tartar
- 1 large egg
- 1 1/2 c. flour
- 2 heaping tsp cocoa
- 1 tsp baking soda
- 1 c. cold coffee (or instant)
## Instructions
1. Cream together butter or oleo, sugar, and cream of tartar.
2. Add one large egg and beat well.
3. Sift together flour, cocoa, and baking soda.
4. Add dry ingredients to creamed mixture alternating with the cold coffee.
5. Beat well and bake at 350° until done.
## Frosting
- 3 Tbsp oleo
- 3 Tbsp milk or cream
- 3/4 c. white sugar
- 1/4 c. chocolate chips
## Frosting Instructions
1. Combine oleo, milk or cream, and white sugar.
2. Boil 30 seconds.
3. Add chocolate chips.
4. Beat and spread on cake.
5. For a larger cake, double the recipe. -
Impossible Pies
IMPOSSIBLE PIES THE TAMPA TRIBUNE
Impossible pies call for Bisquick which was de-
veloped in 1931.
Spoon the biscuit mix into a dry-ingredient
measuring cup and level with a knife. Do not
pack or tap cup.
To increase servings, double ingredients and
bake in two pie plates. Or, pour into a 13x9"
dish and bake 10 minutes extra.
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# Impossible Pies
*The Tampa Tribune*
## Notes
This card contains general tips and guidance for making Impossible Pies using Bisquick, rather than a complete standalone recipe.
- Impossible pies call for Bisquick, which was developed in 1931.
- Spoon the biscuit mix into a dry-ingredient measuring cup and level with a knife. Do not pack or tap cup.
- To increase servings, double ingredients and bake in two pie plates. Or, pour into a 13x9" dish and bake 10 minutes extra. -
Impossible Pie
Impossible Pie Serves 6
1/2 C Bisquick
4 eggs
2 cups milk
3½ oz of cocoanut
1/2 cup sugar
1teas. vanilla
3 tbs butter
Put all of the above in blender till well mixed.
Pour into a 9 inch pie plate(buttered)
Bake 350° for 25 to 30 minutes. COOL & EAT.
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# Impossible Pie
*Serves 6*
## Ingredients
- 1/2 cup Bisquick
- 4 eggs
- 2 cups milk
- 3 1/2 oz coconut
- 1/2 cup sugar
- 1 tsp vanilla
- 3 Tbsp butter
## Instructions
1. Put all of the above in blender till well mixed.
2. Pour into a 9 inch pie plate (buttered).
3. Bake at 350° for 25 to 30 minutes.
4. Cool and eat. -
Impossible Lasagne Pie
IMPOSSIBLE LASAGNE PIE THE TAMPA TRIBUNE
½ cup creamed cottage cheese
1 pound ground beef
1 cup shredded mozzarella cheese
½ teaspoon salt
½ teaspoon dried oregano
1 can (6 ounces) tomato paste
½ cup buttermilk baking mix
1 cup milk
2 eggs
Heat oven to 400 degrees. Grease a 9-inch pie
plate. Spread cottage cheese in plate. Cook
ground beef; drain. Stir in ½ cup of mozzarella
cheese, salt, oregano and tomato paste; spoon
Card 1 Back:
evenly over cottage cheese. Stir baking mix,
milk and eggs with fork until blended. Pour
into pie plate.
Bake 30-35 minutes or until knife inserted in
center comes out clean. Sprinkle with remaining
cheese. Bake 1-2 minutes longer or until cheese
is melted.
Makes 6-8 servings.
NUTRITION DATA PER SERVING:
Calories – 312; Protein – 33 g; Sodium – 473
mg; Fat – 16 g; Fiber – 1 g; Carbohydrates –
8 g; Cholesterol 160 mg; Calories from fat –
46%.
---
# Impossible Lasagne Pie
*The Tampa Tribune*
*Makes 6–8 servings*
## Ingredients
- 1/2 cup creamed cottage cheese
- 1 lb ground beef
- 1 cup shredded mozzarella cheese, divided
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1 can (6 oz) tomato paste
- 1/2 cup buttermilk baking mix
- 1 cup milk
- 2 eggs
## Instructions
1. Heat oven to 400°F. Grease a 9-inch pie plate.
2. Spread cottage cheese evenly in the bottom of the prepared pie plate.
3. Cook ground beef; drain.
4. Stir in 1/2 cup of the mozzarella cheese, salt, oregano, and tomato paste; spoon evenly over cottage cheese.
5. Stir baking mix, milk, and eggs together with a fork until blended. Pour into pie plate.
6. Bake 30–35 minutes or until a knife inserted in the center comes out clean.
7. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 1–2 minutes longer or until cheese is melted.
## Editor's Notes
- **"buttermilk baking mix"** — a period term referring to a commercial product such as Bisquick or a store-brand equivalent; the buttermilk variety was common in this era and is used here as written. -
Impossible Chicken-Pesto Pie
IMPOSSIBLE CHICKEN-PESTO PIE THE TAMPA TRIBUNE
2 cups cut-up cooked chicken
½ cup buttermilk baking mix
1 cup milk
2 eggs
½ cup pesto sauce
½ cup shredded mozzarella cheese
Heat oven to 400 degrees. Grease 9" pie plate.
Sprinkle chicken in plate.
Stir baking mix, milk, eggs and pesto sauce with
fork until blended. Pour into pie plate.
Bake 30-35 minutes or until knife inserted in
center comes out clean. Sprinkle with cheese.
Bake 1-2s minutes longer or until melted.
Card 1 Back:
NUTRITION DATA PER SERVING:
Calories - 252
Protein - 21g
Sodium 505 mg
Fat - 12 g
Fiber - 0 g
Carbohydrates - 15 g
Cholesterol - 130 mg
Calories from fats: 43%
---
# Impossible Chicken-Pesto Pie
*The Tampa Tribune*
## Ingredients
- 2 cups cut-up cooked chicken
- 1/2 cup buttermilk baking mix
- 1 cup milk
- 2 eggs
- 1/2 cup pesto sauce
- 1/2 cup shredded mozzarella cheese
## Instructions
1. Heat oven to 400°F. Grease a 9" pie plate.
2. Sprinkle chicken in plate.
3. Stir baking mix, milk, eggs, and pesto sauce with fork until blended. Pour into pie plate.
4. Bake 30–35 minutes or until knife inserted in center comes out clean.
5. Sprinkle with cheese. Bake 1–2 minutes longer or until melted.
---
### Nutrition Data Per Serving
-
Impossible Chicken Taco Pie
IMPOSSIBLE CHICKEN TACO PIE THE TAMPA TRIBUNE
2 cups cut-up cooked chicken
½ cup chopped onion
2 tablespoons taco seasoning mix (½ packet)
1 cup buttermilk baking mix
1 cup milk
2 eggs
1 cup shredded Cheddar cheese
Heat oven to 400 degrees. Grease a 9" pie
plate. Mix chicken, onion and seasoning mix.
Sprinkle in plate. Stir baking mix, milk,
and eggs with fork until blended. Pour into
plate.
Bake 30-35 minutes or until knife inserted in
center comes out clean. Sprinkle with cheese.
Card 1 Back:
Bake 1-2 minutes longer or until cheese is
melted. Garnish with lettuce, tomatoes, olives
and sour cream, if desired.
Makes 6-8 servings.
NUTRITION DATA PER SERVING:
Calories - 378
Protein - 30 g
Sodium - 556 mg
Fat - 21 g
Fiber - 0 g
Carbohydrates - 16 g
Cholesterol - 158 mg
Calories from fats - 51%
---
# Impossible Chicken Taco Pie
*The Tampa Tribune*
*Makes 6–8 servings*
## Ingredients
- 2 cups cut-up cooked chicken
- 1/2 cup chopped onion
- 2 Tbsp taco seasoning mix (1/2 packet)
- 1 cup buttermilk baking mix
- 1 cup milk
- 2 eggs
- 1 cup shredded Cheddar cheese
## Instructions
1. Heat oven to 400°F. Grease a 9" pie plate.
2. Mix chicken, onion, and seasoning mix. Sprinkle into greased pie plate.
3. Stir baking mix, milk, and eggs with a fork until blended. Pour into plate.
4. Bake 30–35 minutes or until a knife inserted in the center comes out clean.
5. Sprinkle with shredded Cheddar cheese. Bake 1–2 minutes longer or until cheese is melted.
6. Garnish with lettuce, tomatoes, olives, and sour cream, if desired.
## Nutrition Data Per Serving
-
Impossible Cheeseburger Pie
Card 1 Front:
IMPOSSIBLE CHEESEBURGER PIE BISQUICK
1 pound ground beef 1½ c. chopped onion
½ tsp. salt ¼ tsp. pepper
1 c. shredded Cheddar 1½ cups milk
cheese (4 Oz.) 3/4 Bisquick baking mix
3 eggs
Heat oven to 400 degrees. Lightly grease 10"
pie plate. Cook and stir beef and onion until
brown; drain. Stir in salt and pepper. Spread
beef in pie plate; sprinkle with cheese. Beat
remaining ingredients until smooth, 15 seconds
in blender on high speed or 1 minute with hand
beater. Pour in pie plate. Bake until golden
brown and knife inserted in center comes out
Card 1 Back:
clean, about 30 minutes. Let stand 5 minutes;
garnish as desired. Refrigerate remaining
pie.
Yield: 6-8 servings.
NOTE: If using 9" pie plate, decrease milk to
1 cup, baking mix to ½ cup and eggs to 2.
HIGH ALTITUDE: Directions (3500-6500 feet): Bake
10" pie about 35 minutes; bake 9" pie 30-35
minutes.
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# Impossible Cheeseburger Pie — Bisquick
*Yields 6–8 servings*
## Ingredients
- 1 pound ground beef
- 1 1/2 cups chopped onion
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup shredded Cheddar cheese (4 oz.)
- 1 1/2 cups milk
- 3/4 cup Bisquick baking mix
- 3 eggs
## Instructions
1. Heat oven to 400°F. Lightly grease a 10" pie plate.
2. Cook and stir beef and onion until brown; drain.
3. Stir in salt and pepper.
4. Spread beef mixture in pie plate; sprinkle with cheese.
5. Beat remaining ingredients (milk, Bisquick, and eggs) until smooth — 15 seconds in blender on high speed, or 1 minute with a hand beater.
6. Pour over beef and cheese in pie plate.
7. Bake until golden brown and a knife inserted in the center comes out clean, about 30 minutes.
8. Let stand 5 minutes; garnish as desired.
9. Refrigerate remaining pie.
### Notes on the Card
**For a 9" pie plate:** Decrease milk to 1 cup, baking mix to 1/2 cup, and eggs to 2.
**High Altitude (3,500–6,500 feet):** Bake 10" pie about 35 minutes; bake 9" pie 30–35 minutes. -
Impossible Caesar and Crab Pie
IMPOSSIBLE CAESAR AND CRAB PIE–THE TAMPA TRIBUNE
1 package (10 oz.) frozen asparagus, cut, thawed
and drained.
1 pkg. (8 oz.) imitation flake-style crab meat
1 cup shredded mozzarella cheese
1 cup buttermilk baking mix
½ cup milk
½ cup Caesar salad dressing
2 eggs
Heat oven to 400 degrees. Grease a 9" pie
plate. Sprinkle asparagus, crab, and cheese
into pie plate.
Stir remaining ingredients with fork until
blended. Pour into plate. Bake 30-35 minutes
Card 1 Back:
or until knife inserted in center comes out
clean. Makes 6-8 servings.
NUTRITION DATA PER SERVING:
calories – 312
protein – 20 g
sodium – 640 mg
fat – 19 g
fiber – 1 g
carbohydrates – 16 g
cholesterol – 150 mg
calories from fats – 55%
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# Impossible Caesar and Crab Pie
*The Tampa Tribune*
*Makes 6–8 servings*
## Ingredients
- 1 package (10 oz.) frozen asparagus, cut, thawed and drained
- 1 pkg. (8 oz.) imitation flake-style crab meat
- 1 cup shredded mozzarella cheese
- 1 cup buttermilk baking mix
- 1/2 cup milk
- 1/2 cup Caesar salad dressing
- 2 eggs
## Instructions
1. Heat oven to 400°F.
2. Grease a 9" pie plate.
3. Sprinkle asparagus, crab, and cheese into pie plate.
4. Stir remaining ingredients (buttermilk baking mix, milk, Caesar salad dressing, and eggs) with a fork until blended.
5. Pour mixture into pie plate.
6. Bake 30–35 minutes or until a knife inserted in the center comes out clean.
## Nutrition Data Per Serving
-
Icicle Pickles
Icicle Pickles
2 gal pickles cut lengthwise
1 gal boiling wtr.
1 qt salt
Pour over pickles
Drain, cover with Boiling Wtr. & let stand
24 hrs.
Drain, Cover with Boiling Water to which a
piece of alum size of walnut has been added
Let stand 24 hrs.
Drain, cover with following
2½ qts cider vinegar
3 pts. white sugar
Handful of pickling spices (hot)
Let stand over nite
Drain & reheat syrup - Pour over pickles
each morning for 4 days
Pack in jars last day or leave in crock
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# Icicle Pickles
## Ingredients
- 2 gallons cucumbers, cut lengthwise
- 1 gallon boiling water
- 1 qt salt
- 1 gallon boiling water (second soak)
- 1 piece of alum, size of a walnut
- 2 1/2 qts cider vinegar
- 3 pts white sugar
- Handful of pickling spices (hot)
## Instructions
1. Cut cucumbers lengthwise and place in crock or large container.
2. Combine 1 gallon boiling water and 1 qt salt. Pour over cucumbers.
3. Drain. Cover with boiling water and let stand 24 hours.
4. Drain. Cover with boiling water to which a piece of alum the size of a walnut has been added. Let stand 24 hours.
5. Drain. Combine cider vinegar, white sugar, and pickling spices. Pour over cucumbers. Let stand overnight.
6. Each morning for 4 days: drain the syrup, reheat it, and pour it back over the cucumbers.
7. On the final (4th) day, pack into jars or leave in crock.
## Editor's Notes
- **"piece of alum size of walnut"** — Alum (potassium alum or aluminum sulfate) was historically used as a crisping agent in home pickle recipes. Modern food safety guidance advises against using alum in pickles, as it can cause gastrointestinal distress. The USDA no longer recommends alum in home canning. Readers should be aware of this risk.
- **"pickling spices (hot)"** — The parenthetical "(hot)" most likely refers to hot/spicy pickling spice blend rather than temperature, and is transcribed accordingly.