• 4 1/2 tbsp. quick-cooking tapioca
  • 1/8 tsp. salt
  • 1 cup milk, scalded
  • 1/3 cup sugar
  • 3 egg yolks, well-beaten
  • 1/2 tbsp. lemon juice
  • 1/2 cup raw apple, grated
  • 1/2 cup fresh green chili, grated
  • 3 egg whites, stiffly beaten
  • 1/4 cup warmed orange liqueur
  • 2 cups sweetened whipped cream
  1. Preheat oven to 350 degrees.
  2. Mix tapioca with salt and milk in top of double boiler; cook 15 minutes or until tapioca is clear. Stir frequently. Add sugar and cool.
  3. Stir beaten egg yolk, lemon juice, apple and chili into cooked mixture; mix well. Fold in beaten egg whites.
  4. Bake in greased baking dish placed in pan of hot water for one hour.
  5. As souffle is removed from oven, pour on warmed orange liqueur. Top with whipped cream and serve immediately.
I collect cookbooks, especially those little regional or spiral bound books. I found a little gem of one this year at a local Non-Profit's booksale. "New Mexico's Prized recipes from the Albuquerque Tribune's Great Green Chili Cooking Classic" Imagine my suprise when they actually had a dessert that includes chili!