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      Title: Cherry Tapioca Pudding
 Categories: Pudding, Penn dutch, Fruit, Nuts
      Yield: 4 Servings
 
      2 c  Drained, canned cherries
    1/4 c  Minute tapioca
    1/3 ts Salt
  1 1/2 c  Cherry juice or water
    1/3 c  Sugar; up to 1/2 c
      1 tb Lemon juice
    1/4 ts Cinnamon
      1 tb Butter or margarine
 
  Combine all ingredients in 2-qt casserole and cover.  Mix and let
  sit before cooking.  Place on reversible rack and bake at 375 F.
  for 35 minutes. Stir well after it has been removed from the oven.
  
  NOTE: Other fruit (sliced peaches, apricot halves or apples) can
  be used instead of the cherries.
  
  From: Rhoda C. Conover  Gettysburg
  Source: Lancaster Farming
 
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