Frog Eye Salad

This is one of my favorite salads of all time.  I’m not sure that it’s fair to call it a salad though, since it’s so naughty.  My mom made this every fourth of July and other special occasions.  When I got older I was baffled to find out that some people don’t like it.  So, if you’ve never had it before, make a small batch to make sure you can handle the goodness.    I guess the texture of the acine de pepe pasta is not for everyone.  My hubby and boys won’t eat it, so when I have an opportunity to make the salad for a party or event I jump at the chance.  Taking home the leftovers is my favorite part:)  So, this post is for those awesome people who love this sweet bit of goodness like me.  I looked online at a few different recipes to see if I could find one that looked the best.  This recipe I have here was on allrecipes.com, so I copy and pasted it with a few changes.  It ended up to be almost identical to my moms original concoction.  Yummm!

Frog Eye Salad

1 cup white sugar

2 tablespoons all-purpose flour

2 1/2 teaspoons salt (divided)

1 3/4 cups drained juice from the canned fruit

2 eggs, beaten

1 tablespoon lemon juice

3 quarts water

1 tablespoon vegetable oil

1 (16 ounce) package acini di pepe pasta

2 cans mixed fruit, drained and saved

1 can pineapple tidbits, drained and saved

1 (8 ounce) container frozen whipped topping, thawed

1 cup miniature marshmallows

1 cup shredded coconut

In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.

Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.

In a large bowl, combine the pasta, egg mixture, fruit and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

Acorn Squash

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Doesn’t this just make your mouth water?  This is a perfect healthy sweet snack that you’re going to love.  In the fall I always think I should eat more squash because they’re good for you, sweet, and they seem to be easy to grow, BUT I never knew what to do with them once I bought one.  This year I finally figured out how to fix them and they’re delicious and SO easy!

How to Cook Acorn Squash:

1. Step One: Get an acorn squash

2. Step Two: Stab the squash several times and then microwave for 3 minutes

3. Step Three:  Cut the squash in half and place open side down on a baking sheet

4. Step Four: Bake at 350 degrees for 20 minutes

5. Step Five: Top with butter and cinnamon or brown sugar

Chicken Curry Salad

 

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Chicken Curry Salad

stir together: (ideally you would make this ahead and store it in the fridge so the flavors can meld)
1/4 cup mayonnaise
1 1/2 tsp. lemon juice
1/4 tsp. Dijon mustard
1/4 cup sour cream
2 tsp. curry powder

add in:
3 (10oz.) cans of chicken, drained (my first attempt using canned chicken)***1-2 cups craisins
1/2-1 cup cashew pieces
1 apple (chopped up)
3 stalks celery (chopped up)

Stir it all together and serve it over Spinach leaves, in a tortilla, or wrap refrigerated crescent roll dough around it and cook for about 25-30 minutes.  I’ve done it each way and they were great.  My favorite is definitely the crescent style though (Just be sure to cook it long enough).

***(I started using canned chicken because it’s fast and easy, but 3 chicken breasts works great too)