Thank You so much for posting this Great recipe. My MIL used to make it all of the time & that was years ago. Since then I had lost this recipe & now thanks to you I have it again!! My family will be so surprised.
:D :D :D :D

Dear Boston 1954,
My mother made this when we were young. With the pineapple chunks do do you drain the jucie or do you make the jelly with it aswell as water. Thanks Rose. If 1954 is your date of birth it is the same as mine.

The Cranberry Fluff sounds great. Wonder if you can use the light Cool Whip or if it collapses too? I thought it sounded kinda like Watergate salad. Thought if you changed the flavor pudding and added the cranberries bet that would be good too. Then again the pistachio pudding with cranberries in would be pretty for Christmas.

I would stick with the regular Cool Whip. The difference in calories will be forgiven since it is a holiday dinner. (Don't forget to eat any that is left over for breakfast the next day, lol)

Our favorite is the classic Caprese Salad:: layer a slice of fresh mozzarella cheese on top of a slice of fresh tomato. Top with fresh basil leaves, salt, pepper and balsamic vinegar reduction.

Oh, yes, this is great and easy!
Another good one is "Rockefeller Salad." I don't have the recipe, but it could probably be Googled.

Here's one my daughter always makes when she's going to a potluck and there is never any left over. The Ancini de pepe is a pasta and we find it at Walmart.



Mom's Frog Eye Salad





Recipe type: Salad



Prep time: 25 mins

Total time: 25 mins


Serves: 12



Ingredients
•8 ounces Acini De Pepe pasta
•1 cup pineapple juice (reserved from pineapple tidbits)
•½ cup sugar
•1 tablespoon flour
•¼ teaspoon salt
•1 egg beaten
•½ tablespoon lemon juice
•22 ounces mandarin oranges, drained
•20 ounces pineapple tidbits, drained and reserve juice
•8 ounces crushed pineapple, drained
•1½ cups miniature marshmallows
•¾ cup coconut, shredded
•8 ounces cool whip



Instructions
1.Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
2.In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
3.In a large mixing bowl combine the pasta and thickened mixture. Then gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. Fold in cool whip. Refrigerate until serving. This recipe can easily be doubled.

Frog Eye Salad:






5.0 from 1 reviews

Note: Ancini De Pepe is a pasta (small like rice) and we find it at Walmart.



Mom's Frog Eye Salad

Recipe type: Salad



Prep time: 25 mins

Total time: 25 mins


Serves: 12

Growing up this Frog Eye salad was a must at every family get together! It's perfect for summer BBQ's and potlucks where you have to feed a big crowd. It's a family favorite that has been in our family for years, and is sure to please!


Ingredients
•8 ounces Acini De Pepe pasta
•1 cup pineapple juice (reserved from pineapple tidbits)
•½ cup sugar
•1 tablespoon flour
•¼ teaspoon salt
•1 egg beaten
•½ tablespoon lemon juice
•22 ounces mandarin oranges, drained
•20 ounces pineapple tidbits, drained and reserve juice
•8 ounces crushed pineapple, drained
•1½ cups miniature marshmallows
•¾ cup coconut, shredded
•8 ounces cool whip



Instructions
1.Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
2.In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
3.In a large mixing bowl combine the pasta and thickened mixture. Then gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. Fold in cool whip. Refrigerate until serving. This recipe can easily be doubled.

Just a quick update - made the cranberry fluff and the lemon jello with oranges and grapefruit. Both were a huge hit. Thanks so much.

Here is a salad that is quite different than just greens. We have this colorful salad at Thanksgiving and Christmas. I may even make one or two more times before cranberry season is gone, if I am lucky.

CRANBERRY SALAD
From Renee Winter, 2011

This recipe is delicious, sweet, tart and crunchy. If you use green and red apples like, granny smith, golden delicious, braeburn, Fuji, pink lady or any other crunchy apple, it makes a beautifully colored salad.

INGREDIENTS:

1 bag of fresh Cranberries – chopped (12 - 16 oz)
3-4 crisp apples – diced (leave the skin on)
½ Cup Sugar
1 Large package of regular raspberry, strawberry or cherry Jello
½-1 Cup chopped nuts

DIRECTIONS:

Place chopped cranberries, apples and nuts in bowl and mix together.

In small bowl, mix sugar and Jello together.

Boil some water and mix just enough (maybe 1/3 to 1/2 cup) to dilute the Jello/sugar mixture until Jello is deluted.

Add to mixture and toss well.

Refrigerate for at least an hour and serve.

NOTE: I have often wondered about making this with diet Jello and substitue sugar. If anyone does it, let me know how it comes out.

PS: Just an FYI, this does not come out like a gelatin salad. All the fruits and nuts are all separate and tastes wonderful.