I’m the keeper of my late grandmothers' recipe cards. I have a huge stack. In her writing, her friends’ writing, her daughters' writing. I have her desserts, muffins, and the most coveted of all, the salad section. Church Salad, Christmas Salad, Orange Salad. If you’re imagining green salads, you’re wrong. We’re talking an amazing Kansas farmwife of the 40's, 50's and 60s, and that means Jello Salads. Marshmallow Salads. And then there was this one… Ja’AmLo is hosting a Fourth of July get together at Gay Hill. Fireworks over the pond, BBQ, family...and the infamous Frog-Eye Salad.
1 cup sugar
2 T flour
2-1/2 tsp salt
1-3/4 cups pineapple juice
2 eggs, beaten
1 T lemon juice
3 quarts water
1 T cooking oil
1 package (16 oz) Acini de Pepe*
3 cans (11 oz each) mandarin oranges, drained
2 cans (20 oz each) pineapple chunks, drained
1 can (20 oz) crushed pineapple, drained
2 carton (9 oz) non dairy whipped topping
1 cup miniature marshmallows (optional)
1 cup coconut (optional)
Combine sugar, flour and one-half teaspoon of the salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining two teaspoons salt and oil to boil. Add Acini de Pepe. Cook at rolling boil until Acini de Pepe is done. Drain Acini de Pepe, rinse with water, drain again and cool to room temperature. Combine egg mixture and Acini de Pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container. It also may be frozen, though freezing somewhat alters the texture. Makes 25 servings.**
*Acine de Pepe is Italian for "peppercorns", these are tiny peppercorn-shaped pasta. But I think I may have seen them on the shelf next to the Tapioca?
**You probably won't need to double this bad boy. 25 servings!
While searching for the above request, my eye spied this Blueberry Salad, and I thought of Rozanne’s cooking prowess with blueberries. I’m sure this recipe is right up her alley…
Use 9x13 glass pan
1st layer: 1 pkg orange jello
2/3 c pineapple juice
1 c boiling water
Can of pineapple tidbits: SET.*
2nd layer: 8 oz Philadelphia Cream Cheese
8 oz. carton sour cream
1/3 c. sugar
Chill until VERY firm.*
3rd layer: 1 pkg black berry (Royal)
1 c. boiling water
1 can blueberry pie filling+
*Note there are three times this needs to set, firm and chill: plan to make it three days ahead of time or something.
+I know you want to use canned blueberry pie filling, but I’m sure you could substitute fresh if you need to.