Frog Eye Salad

sorry, no pretty photos because i ATE it too fast.

1 (16oz) package Acini De Pepe pasta
1 TB vegetable oil
2 1/2 tsp salt
1 cup sugar
2 TB flour
1 3/4 cup pineapple juice
2 eggs, beaten
1 TB lemon juice
3 (11oz) cans mandarin oranges, drained
2 (20oz) cans pineapple chunks, drained (use the juice for the pineapple juice)
1 (20oz) can crushed pineapple, drained (if you need a little more juice, you can top it off with this)
1 (8oz) carton cool whip
1 cup mini marshmallows, optional
1 cup coconut, optional

Cook pasta according to package directions. (the 2 tsp salt and 1 TB oil go in the water with the pasta to prevent it from getting sticky). Drain and rinse with water. Drain again and bring to room temperature.

While pasta is boiling, combine sugar, flour, 1/2 tsp salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat stirring until thickened. Add lemon juice. Cool to room temperature.

Combine pasta with egg mixture lightly and refrigerate overnight in air tight container.

Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in air tight container.(I usually mix all the fruit together in another container and put that in the fridge too, so I don't have to wait for it to chill again, but it does taste better after it sits for a few hours).

Consume within one week.

Texas Caviar

Ingredients:

2 (15.5 ounce) cans black-eyed peas, drained and rinsed 2 tomatoes, chopped 1 medium sweet onion, chopped

1 4 oz can green chilies 8 fluid ounces Italian dressing cayenne pepper to taste 2 avocados - peeled, pitted, and chopped

Directions:

1.	In a large bowl, mix black-eyed peas, tomatoes, sweet onion, chilies, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.

Emily's Chicken Salad

Whisk together in a medium bowl....

1/2 cup light mayo
2 tablespoons sour cream
1/4 tsp parsley
1/2 tsp dill weed
1/4 tsp thyme
1/4 tsp garlic powder
1/4 tsp black pepper
1 tablespoon lemon juice

Mix together in a medium bowl.....

3 cups diced cooked chicken breast meat
1/2 cup finely chopped celery
1/2 cup chopped green onion
1 (8 oz) can water chestnuts, drained and chopped
1 1/2 cups grated or cubed Swiss cheese
1 1/2 cups craisins or halved grapes

Mix together and serve on bagels, croissants or a bed of lettuce. YUM! Store in fridge. Tastes better the next day after flavors have mixed.

Chinese Chicken Salad

Toss Together…….
3 cooked chicken breasts—shredded or cut up
1 small head green cabbage
1 small head purple cabbage
4 green onions—sliced
Halved purple grapes

Bake in oven at 350 on foil for 5-10 minutes…..
2 pkgs top ramen broken up(noodles only)
4 tbl sesame seeds
3 oz almonds or peanuts
1/4 cup sunflower seeds

Dressing…. Mix together….
1/2 cup salad oil
1/2 cup sesame oil
9 tbl rice vinegar
4 tbl sugar
1/2 tea pepper
2 seasoning packets from top ramen (any flavor)