Frog Eye Salad

This old time favorite is delicious as a salad or dessert. The recipe uses a tiny round pasta called Acine di' Pepe (like orzo, but round) which gives it an interesting texture similar to tapioca.

1/2 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt

1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 large egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces) Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)

1. In medium saucepan, stir together sugar, flour and salt.


2. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.


3. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.


4. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.


5. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.


6. Top with remaining whipped topping; garnish with cherries, if desired.

Makes 12 servings.

Frog Eye Salad

I just made this yesterday for the family. It makes a large batch and the canned fruit can be matched to your family's favorites, if you wish. I omitted the coconut, as I usually do.

This old time favorite is delicious as a salad or dessert. The recipe uses a tiny round pasta called Acine di' Pepe (like orzo, but round) which gives it an interesting texture similar to tapioca.

1/2 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 large egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces) Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)
In medium saucepan, stir together sugar, flour and salt.
Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
Top with remaining whipped topping; garnish with cherries, if desired.

Summer Fruit Dip

(8 oz.) cube of cream cheese
1 (7oz.) container of marshmallow cream
1 1/2 C. Cool Whip

Favorite Fruit: I would choose, strawberries, bananas, kiwis, grapes

Cherry Cola Salad

3/4 cup water
3/4 cup sugar
1 can cherry pie filling
6 ounce cherry jell-o
1 can (small) crushed pineapple with juice
1 teaspoon lemon juice
1 can cold cola drink; (coke classic)
1/2 cup chopped nuts

Combine water and sugar in medium saucepan. Bring to a boil. Add pie filling and return to boil. Pour boiling mixture over cherry jell-o, stirring well to dissolve. Add pineapple and juice, lemon juice, cola and nuts. Stir well. Pour into 9x13 inch pan or jell-o mold and chill.

Orange Tapioca Salad

1 pint whip topping
2 cups milk
2 small package tapioca
6 ounces orange gelatin
1 can fruit cocktail
1 can mandarin oranges
1 can pineapple

Drain fruit and save juices. Combine pudding and 2 cups milk, cook until thick. Dissolve gelatin in 1 cup boiling water and add 1-cup fruit juices. Combine warm gelatin and pudding; cool until partially thick; stir in cool whip and fruit. Refrigerate.

Yogurt Dressing for Fruit

this is so yummy!

1 cup low calorie cottage cheese
1 cup plain low-fat yogurt
2 tablespoon honey
2 tablespoon fresh lemon juice
1 tablespoon pineapple juice (optional)
Place all ingredients in blender container and blend until smooth. Serve over fruit platter or fruit salad. Calories: 11 per tablespoon.

Cherry Salad

1 packet sweetened orange flavored -gelatin
1/2 cup diced celery
2 cup canned red cherries
1/2 cup nuts
Few grains salt
1/2 cup orange juice
1 cup boiling water
Mayonnaise dressing
Sugar


Drain cherries. Add 1 cup boiling water to juice. Add gelatin. Stir until dissolved. Add sufficient cold water to make 2 cups. Add cherries, celery, salt, and orange juice. Sweeten to taste. Mix thoroughly. Pour into individual molds. Chill until firm. Serve on bed of shredded lettuce. Serve with mayonnaise. Garnish with nuts.

Raspberry Pineapple Delight Salad

1 package raspberry gelatin
1 cup hot water
1 cup vanilla ice cream
2 tablespoons orange juice
1 9-ounces can crushed pineapple, drained
1 medium banana, sliced
1/2 cup chopped nuts


Dissolve gelatin in hot water; stir in ice cream and orange juice until blended. Chill until partially set; add fruits and nuts. Pour into 1-quart mold; chill until set.

24 hour Fruit Salad

2 medium cans of pineapple tidbits
6 ounce can or orange juice, frozen
1 packet instant lemon pudding
3 bananas, sliced
1 can pears, 2 1/2 pounds
2 1/2 pounds can of apricots
2 1/2 pounds can of peaches
1 can mandarin oranges, drained


Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice instant pudding, sliced bananas, pears, apricots and peaches (in bite sizes). Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator.

Citrus Salad with Yogurt Honey

2 tubs (1 pound) plain yogurt
4 large oranges
4 large ruby grapefruit
4 large tangerines
1/3 cup liquid honey
8 fresh mint sprigs


Spoon yogurt into cheesecloth-lined sieve set over bowl. Cover and drain in refrigerator for at least 6 hours or for up to 24 hours. Peel oranges, grapefruit and tangerines. Using sharp knife, remove outer membranes. Work over bowl, cut segments from inner membranes. Drain segments, reserving juice to drink. Stir honey into drained yogurt. Stir in half of the fruit. Divide yogurt mixture evenly among 8 serving dishes; top with remaining fruit. Garnish with mint sprigs.

Simple Fruit Salad

2 cut up apples
3 cut up pears
1 cut up orange
Seedless grapes cut in half
1 can crushed/tidbit pineapple
2 cut up peaches
1/2-cup sugar optional
Non-dairy whipped topping thawed
Sliced bananas


Mix apples, pears, orange, grapes, pineapple, peaches and sugar together. Top fruit salad with non-dairy whipped topping then with sliced bananas.

Couscous Fruit Salad

1.50 cups water
0.25 teaspoon salt
1.00 cup raw couscous
0.50 cup fat free vanilla yogurt
0.50 teaspoon grated lime peel
1.00 tablespoon lime juice
1.00 tablespoon honey
4.00 drops hot pepper sauce
0.50 cup sliced celery, thinly
2.00 tablespoons sliced green onion
2.00 tablespoons broken pecans
1.00 tablespoon chopped cilantro
2.00 peeled, chopped kiwi
1.00 peeled, pitted, sliced mango
12.00 whole strawberries


In small saucepan, combine water and salt. Bring to a boil. Remove fluff couscous with a fork, cool 20 minutes till room temp. Meanwhile, in small bowl combine all dressing ingredients, blend well. In medium bowl, combine celery, onions, pecans, cilantro, kiwi, dressing and couscous, toss gently to coat. Serve immediately or refrigerate until serving time. To serve, scoop couscous mixture into 4 plates. Decoratively arrange mango slices and strawberries around couscous mixture.

Forever Jello

FOREVER JELLO


3 ounce jell-o, any flavor, (1 pack)
1 cup boiling water
8 ounce cola, cold
8 ounce cream cheese, 1/2 cubes
1 cup dark cherries, pitted drained
1/2 cup nuts, if desired


Dissolve jell-o in boiling water. When cooled to room temperature, add cola, cream cheese, cherries, and nuts, if desired. Pour into 6-cup mold. Chill until set.

Fruit Basket Salad Dressing

1/2 cup finely chopped dried figs
1 cup orange or peach yogurt
8-1/4 ounce canned crushed pineapple - drained
1/8 teaspoon nutmeg


Combine figs with yogurt, pineapple and nutmeg, chill until serving time. Spoon over fruit salad.

Fruit Salad

1 large red delicious apple, peeled, (if desired), cored and chopped
2 large bananas, peeled and diced in 1/2" cubes
1 can (15-16 ounces) pineapple chunks, drained
1-cup miniature marshmallows
1 cup white seedless grapes cut in half
1/2 cup chopped pecans or walnuts, toasted lightly
1/2-cup maraschino cherries, cut in half
1 cup whipping cream
1-cup mayonnaise


Prepare fruits and nuts. Whip cream. Combine whipped cream and mayonnaise and mix with fruits and nuts. Refrigerate until ready to serve.

Fruited Couscous Salad

1-1/2 cup hot water
1/4 teaspoon salt
1 cup uncooked couscous
1/2 cup frozen orange juice concentrate, defrosted
2 tablespoons white wine vinegar
1 tablespoon sugar
1 tablespoon vegetable oil
1 teaspoon grated orange peel
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh strawberries, hulled and halved
1 fresh peach, pitted and cut in 1/2" chunks
1 fresh plum tomatoes, pitted and cubed
1/4 cup fresh mint leaves


Combine water and salt in a 2-quart saucepan. Bring to boil over medium-high heat. Stir in couscous. Cover. Remove from heat. Let stand for 5 minutes. Fluff couscous lightly with fork. Place in medium mixing bowl. Set aside. Combine concentrate, vinegar, sugar, oil and peel in 2-cup measure. Blend well with whisk. Add half of juice mixture to couscous. Mix well. Cover and chill at least 1 hour. Add remaining juice mixture and remaining ingredients to couscous mixture. Toss gently to combine. Line serving bowl with lettuce, if desired.

Apple Salad

4 apples, chopped
1/4 cup diced celery
1/4 cup chopped dates
1/4 cup chopped nuts
3 tablespoons sugar
Maraschino cherries


Combine apples, celery, dates and nuts. Sprinkle with sugar. Toss. Chill. Garnish with cherries. Salad keeps for 4 to 5 hours.

Cherry Salad Supreme

1 packet (3 ounce) raspberry gelatin
1 can (21 ounce) cherry pie filling
3 ounce lemon gelatin
3 ounce cream cheese
1/3 cup mayonnaise
1 can (8.75 ounce) crushed pineapple
1/2 cup cream
2 teaspoon finely chopped nuts
1 cup miniature marshmallows


Dissolve raspberry gelatin in 1-cup boiling water; stir in pie filling. Pour into 9x9 dish; chill until partially set. Dissolve lemon gelatin in 1 cup boiling water. Beat together cream cheese and mayonnaise. Gradually add gelatin. Stir in undrained pineapple. Whip cream; fold into lemon mixture with the marshmallows. Spread atop cherry layer; top with nuts. Chill until set.

Creamy Frozen Fruit Salad

1/4 cup sugar
1/2 teaspoon salt
1 1/2 tablespoon all-purpose flour
3/4 cup syrup drained from fruit
1 egg, slightly beaten
2 tablespoons vinegar
1 cup drained, diced canned pears
3/4 cup drained pineapple tidbits
2 cups mashed, medium-ripe bananas
1/2 cup drained, chopped, maraschino cherries
1 cup chopped pecans
2/3 cup evaporated milk
1 tablespoon freshly squeezed lemon juice


Combine sugar, salt, and flour in saucepan. Add fruit syrup, egg, and vinegar. Cook over medium heat, stirring constantly until thickened. Cool. Add fruit and nuts to cooled mixture. Chill evaporated milk in freezer until soft ice crystals form (about 10 or 15 minutes). Whip until stiff, about 1 minute. Add lemon juice, whip for 1 additional minute to make very stiff. Fold into fruit mixture. Spoon into lightly oiled 6-1/2-cup mold. Freeze until firm, about 5 to 6 hours.

Holiday Lime Jello Salad

2 packets (small) lime jell-o
1 pound cottage cheese
1 can (large) crushed pineapple, drained
1 cup chopped walnuts, (optional)


Prepare the jell-o as directed. When partially set, add the other ingredients and stir. Let set. Serve with mayonnaise.