For in the kitchen,
Someone lit a matchstick.

Wednesday, May 30, 2012

Frog Eye Salad


1 cup sugar
2 tbsp. flour
2 ½ tsp. salt
1 ¾ cups pineapple juice
2 eggs beaten
1 tbsp. Lemon juice
3 qts water
1 tbsp. cooking oil
1 pkg (16 0z) accni de peppi pasta
3 cans (11 oz) mandarin oranges drained
2 cans (20oz.) pineapple chunks drained
1 can (20 0z.) crushed pineapple drained
1 carton (9 oz) cool whip
1 cup miniature marshmallows
1 cup coconut

In a pot, combine sugar, flour and ½ tsp. salt.  Gradually stir in pineapple juice and eggs.  Cook over medium heat stirring until thickened.  Add lemon juice.  Cool mixture to room temperature.  Bring water and remaining 2 tsp. salt and oil to boil.  Add pasta…cook Al-dente.   Combine egg mixture and pasta.  Mix thoroughly.  Put in airtight container over night.  Add remaining ingredients next day and stir…then serve.

Banana Bars

1 ½ cups sugar
1 ½ cups butter (can be halved)
2 eggs
1 tsp. vanilla
2 cups flour
¾ cup buttermilk
4 mashed bananas
1 tsp. soda
½ cup chopped nuts (walnuts are best)

Mix all above ingredients.  Pour into a greased 11 X 14 pan.   Bake at 350 deg. for 30 minutes.  Cool and frost with the following ingredients:

3 oz. softened cream cheese
½ cup softened butter
2 cups powdered sugar
1 tsp. vanilla