Frog Eye Salad

This salad for some reason has become my signature dish at all family functions.  I'm not sure why I always get assigned to bring it, but it has definitely become the running joke in my family.  "I can make other things," I always say, and I swear I have made this salad a hundred times; I have the recipe memorized and could make it in my sleep.  However, there are never any left overs, so I guess that's good.  The recipe came from the back of a box of acini de pepe pasta years ago.  There are lots of other variations of this salad on pasta boxes that I have seen since, but this particular version remains the favorite.

Ingredients:
1 large can pineapple tidbits; reserve 1/4 C. juice (can use pineapple chunks, but just cut the pieces in half)
2 cans mandarin oranges
1 box instant vanilla pudding (3.4 oz)
1 3/4 C. milk 
1/4 C. sugar
1 1/4 C. acini de pepe pasta, boiled for about 9-10 minutes (to "al dente"), then drained and cooled (rinse well with cold water to cool).  Hint: a metal seive rather than a collander works well to drain and rinse the pasta
1 8oz. tub frozen whipped topping, thawed
3 C. mini marshmallows (I always use just white, not the multi-colored ones)

Directions:
After cooking pasta, and after it has been drained and cooled, open cans of fruit.  Drain all fruit well in a large collander, except remember to reserve 1/4 C. pineapple juice.  In a large bowl blend milk and pudding.  Beat well and wait until pudding significantly thickens (very important).  Once pudding has thickened, add the sugar and pineapple juice.  Blend well.  Fold in the whipped topping and the cold pasta.  Add the drained fruit and marshmallows.  Mix gently. Cover with plastic wrap and refrigerate at least 5 hours or overnight (overnight is best).  Transfer to a decorative glass bowl to serve.  Garnish with a few slices of mandarin orange if desired.

Apple Crepes

I had to try out a crepe recipe in France, and I stumbled across this one from cooks.com about two months ago.  Jason loves these, and he has asked me to make them several times.  If you just want to make the crepes, you can fill them with anything you want, even vegetables.  My girls like nutella and banana (a French classic) with whipped cream out of a can.  Try this recipe and think of us in France while you make it!

Crepes:
2 eggs
1 1/2 C. milk
1/2 t. salt
1 C. flour
2 T. melted butter

Filling:
8 apples, peeled and sliced (you can use any kind, but firmer is better so they don't get mushy)
3 T. butter
2/3 C. brown sugar
1 orange rind, grated (lemon or lime could be substituted, but orange is best)
1/4 C. raisins (optional, but not according to Jason)
pinch of cinnamon (this was my only addition to the recipe)

Directions:
Beat together crepe ingredients.  Heat a non-stick, medium-sized skillet over medium heat.  With a measuring cup, pour 1/4 C. to 1/3 C. of the crepe batter into the hot pan.  Tilt skillet to spread the batter around evenly.  Flip the crepe once it is no longer liquid on top, and it should be slightly golden in color. (I use a rubber scraper to loosen the sides from the pan.)   Cook the remaining crepes.  I can get about 10 crepes out of this batter amount in my skillet. 

Cook apples in a large saucepan until tender (do not overcook).  Add remaining ingredients. 

Place filling in the center of each crepe with a line of whipped cream (we just use the kind in a can).  Roll up, and top crepe with more whip cream and a touch of cinnamon.  I like to drizzle the plate with carmel sauce for a pretty presentation.

Homemade Applesauce

This is Mom's recipe.  I'm wondering if it can also be used to can applesauce.  I'll have to find out.

slice apples
cover with water
few T sugar
cinnamon
1/2 tsp lemon juice

Cook all ingredients at a slow boil till apples are tender.  I sometimes puree mine after the apples are soft.  You can leave out the sugar and cinnamon if you want it sugar free.

Stewed Tomatoes

Given to me by Mom.

Prepare jars and lids by steaming them beforehand.

Place tomatoes in pan with half water boiling
Keep in only about 2 minutes till skins are soft.

Take out and cool in a bowl till you can handle them.

Peel and cut into chunks or keep whole if you want.

Place in a quart size pot and boil.  Add 1/2 cup water
Usually there is about 3 or 4 cups of tomatoes
1/4 cup sugar
1/2 tsp salt (grandma adds more according to taste)

Cook 5/10 minutes on medium heat until the tomatoes go limp in the spoon.

Funnel into prepared canning jars.  Fill to the top so no air is left and seal lids.  Turn over and cool to help seal the tops.  Label with year.

HINT:  You know the canned stewed tomatoes have gone bad when the seeds turn black in the jar.

Bottled Peaches

This recipe is according to Uncle Roger and Grandma Theobald

Peel peaches and put in bottles sliced

Prepare syrup by mixing 2 cups water to 1 c sugar and boil.
Pour hot syrup over peaches and seal them.

For 15 minutes-cold pack them.  If you don't have a cold packer, place them in a big pot on stove, covered in boiling water.