N. Renee Brown

Part-time Author, Full-time Book Junkie

A little taste: Comfort Food!

Ok, so I have some weird comfort foods…but when I tell people that I love “Frog Eye Salad”, it usually gets the best looks!

To give you a little background, my mom found this recipe and tried it…soon the whole family was demanding it at every gathering.  My nephew asked her once what it was called, when she said “frog eye salad” he stopped eating and here is the exchange that followed>

“Frog eyes?”  (nephew looks at his plate and gulps)
“Yup, I take my spoon,” (mom brandishes the magic spoon) “go down to the creek out back and catch a bunch of frogs.”
“You catch frogs?” (pushes plate away)
“And I take my spoon and pop their little eyes out into a bowl, all to make that for you.” (looking at him with, lovingly)
“Grandma! You blind frogs?!?”
“Oh honey, don’t worry, I have your grandpa carve them little white canes. They’re fine.”

BEST. STORY.EVAH…and it’s true.  My mother is sick, but funny, I’ll give her that!  So in honor of comfort and childhood traumas:

FROG EYE SALAD

1/2  c. sugar
2 tbsp. flour
1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 tbsp. lemon juice
3 qt. water
1 pkg. (16 oz.) Acini de Pepe
2 cans (11 oz. each) mandarin oranges, drained
2 cans (20 oz. each) pineapple chunks, drained (or other canned fruit -using fruit cocktail gives it that nice government cheese feel, so unless you like that, avoid fruit cocktail.  That being said, Wegman’s tropical fruit cocktail works wonders!)
1 can (20 oz.) crushed pineapple, drained
1 c. miniature marshmallows
1 container of Cool-Whip
1 c. coconut (optional)

1. Combine sugar, flour and 1/2 teaspoon salt.2. Gradually stir in pineapple juice and eggs.

3. Cook over moderate heat, stirring until thickened.

4. Add 1 cup of marshmellows, make sure they melt completely.

5. Add lemon juice; cool mixture to room temperature.

6.Cook the Acini de Pepe according to package

7. Drain, rinse, drain again and cool to room temperature.

8. Combine egg mixture and Acini de Pepe; mix lightly.

9. Refrigerate overnight in airtight container.

10. Add remaining ingredients; mix lightly but thoroughly.

11. Refrigerate until chilled in airtight container. May be refrigerated for as long as a week.
Ready to...YUM!Ready to...JUST HAND IT OVER ALREADY!!!

ENJOY!
(Recipe adapted from cooks.com with help from momma!)

Categories
Tidbits

    2 comments already | Leave your own comment

  1. 3/15/2011 | 8:07 pm Permalink

    Hi there. Forgive the off-topic question, but are you the same N.R. Brown who had a story published at ChiZine.com many moons ago?

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  2. 3/19/2011 | 4:27 pm Permalink

    Yup! That’s me! I took some time off writing, but am back…(I just happen to be going through some old recipies and putting them up so I don’t lose them–thus the lack of writing talk and the abundance of food). 🙂
    How have you been?

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