Frog Eye Salad

This is the MOST delicious fruit salad! Dave commented tonight (in classic Dave fashion) that there should be National Frog Eye competitions, fairs, a show called "Ace of Frog Eye" (he would change his name to Duff) and we should have this delicious dish with EVERY meal.

So with that said, Here you go!

FROG EYE SALAD ala the Miners

1/2 c. Sugar
1 TBSP Flour
1/4 tsp salt
1 can (20 oz) pineapple chunks, undrained - I usually put two cans in
1 can (8 oz) crushed pineapple, undrained
1 egg, beaten
2 tsp lemon juice
1 1/3 c. (8oz) Acini de Pepe pasta, uncooked
2 cans (11oz each) mandarin oranges, drained
2 cups Cool Whip, thawed
3 c. miniature Marshmallows

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 direction; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours oer overnight. Add crushed pineapple and chinks, oranges, Cool Whip, and Marshmallows; mix gently and thoroughly. Cover; refrigerate until cold.

12 servings (about 1 cup each)

Apple Crisp Parfait

Yet another one I haven't tried, but want to put somewhere where I'll remember it.

APPLE CRISP PARFAIT

3 cups sliced and peeled apples (about 3 medium apples)
1/2 cup old fashioned cooking oats
3 TBSP brown sugar
2 TBSP water
1 tsp cinnamon

Mix all ingredients above together
Cook
*Microwave oven: cover with wax paper microwave on high for 5 to 7 minutes, rotating 1/4 turn halfway through.
*Conv. Oven: Bake @ 350 degrees for 25 minutes. Serve Hot or chilled with Topping.


Topping
4 oz nonfat vanilla yogurt
1/4 tsp cinnamon
1/8 tsp nutmeg
3/4 cup light whipped topping
Mix together