I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Wednesday, January 13, 2016

Frog Eye Salad

1 cup sugar
2 Tbsp. flour
1/2 tsp. salt
2 eggs, beaten
1 Tbsp. lemon juice
16 oz. Acino de Pepe pasta
3 (6 oz. each) cans drained mandarin oranges
2 (20 oz. each)  cans chunk pineapple, drained saving juice
1 (20 oz.) can crushed pineapple, drained saving juice
1 (8 oz.) carton whipped topping
1 cup miniature marshmallows
1 cup coconut (optional)

Combine sugar, flour, and salt.  Gradually add 1 3/4 cup reserved pineapple juice and eggs.  Cook until thick.  Add lemon juice and cool.  Cook pepe pasta according to directions on package.  Drain and rinse with cool water.  Lightly mix pasta with sauce.  Cover and refrigerate overnight.  Add remaining ingredients and refrigerate.  Serves 25.

This is a recipe from Beverly Craig whose mother was a Piotrowski, Grandpa Piotrowski’s sister, Tillie Hatfield.  It's good for covered dish or holiday dinners when there are a lot of people to serve.  The pasta is very small.  It looks almost like tapioca, but has a different texture.
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