SUPPER CLUB - Thurs, Oct 30th
Posted: Thu Oct 30, 2014 3:47 am
I just assumed the recipe for Frogseye Salad was on the box. I Googled it and several popped up. I chose to copy the one from Ronzoni.
QUICK & EASY FROG'S EYE SALAD
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Meanwhile, drain juice from pineapple chunks, reserving 1/4 cup. In large bowl, add reserved juice, milk, sugar and pudding mix; beat with whisk or electric mixer until well blended, about 1 to 2 minutes. Add pasta to pudding mixture; stir gently. Let stand 10 minutes. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and throughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each).
Ingredients:
1-1/3 cups (8 oz.) Acine di Pepe, uncooked
1 can (20 oz.) pineapple chunks in juice, undrained
1-3/4 cups milk
1/4 cup sugar
1 package (4-serving size) vanilla instant pudding and pie
filling mix
1 can (8 oz.) crushed pineapple, drained
2 cans (11-oz. each) mandarin orange segments, drained
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed and
divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries
- See more at: http://ronzoni.newworldpasta.com/pasta_ ... UG7YC.dpuf
To be honest, I've never made it. But I've eaten it and it's good! It can also be made with Tapioca.
tonite we will be having one last meal of leftovers - turkey pot pie - and then we'll be on to new food. Whoo Hoo! I'm ready! Not sure yet what it will be but whatever is the biggest food in our freezer, as we are leaving soon.
On another note, I'm sure everyone has heard about Irish's son. He passed away yesterday. She and her family are heart-broken. I put a separate post in Chit Chat. I'd like to make her a comfort quilt. Details are in the thread and you may PM me for an address if you'd like to send a block. Thank you.
QUICK & EASY FROG'S EYE SALAD
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Meanwhile, drain juice from pineapple chunks, reserving 1/4 cup. In large bowl, add reserved juice, milk, sugar and pudding mix; beat with whisk or electric mixer until well blended, about 1 to 2 minutes. Add pasta to pudding mixture; stir gently. Let stand 10 minutes. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and throughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each).
Ingredients:
1-1/3 cups (8 oz.) Acine di Pepe, uncooked
1 can (20 oz.) pineapple chunks in juice, undrained
1-3/4 cups milk
1/4 cup sugar
1 package (4-serving size) vanilla instant pudding and pie
filling mix
1 can (8 oz.) crushed pineapple, drained
2 cans (11-oz. each) mandarin orange segments, drained
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed and
divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries
- See more at: http://ronzoni.newworldpasta.com/pasta_ ... UG7YC.dpuf
To be honest, I've never made it. But I've eaten it and it's good! It can also be made with Tapioca.
tonite we will be having one last meal of leftovers - turkey pot pie - and then we'll be on to new food. Whoo Hoo! I'm ready! Not sure yet what it will be but whatever is the biggest food in our freezer, as we are leaving soon.
On another note, I'm sure everyone has heard about Irish's son. He passed away yesterday. She and her family are heart-broken. I put a separate post in Chit Chat. I'd like to make her a comfort quilt. Details are in the thread and you may PM me for an address if you'd like to send a block. Thank you.
