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.

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)