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!)

A Little Taste: Weekend YUM!

I got some great asparagus the other day, and tonight I’m going to make my famous Parmesan Asparagus!

Parmesan Asparagus

1lb (give or take) asparagus
1/4 + 3 tsp (reserved) Parmesan cheese (I use the Parmesan-Romano mix from Kraft, it really is the best for this)
A dash of Olive Oil
Handful of grated Asiago Cheese
A dash of garlic
A generous dash of FRESH pepper
A stingy dash of salt

Preheat the oven to 375 degrees.
Wash the asparagus and trim the ends. (Dad always said, if you run a sharp knife through the end and you’ve got to push it’s too tough, go up about half an inch and try again. When your knife goes through with little resistance you’ve got the best part of the asparagus!)
Place the asparagus in a pan, and drizzle it with Olive Oil.
Mix the asparagus so each piece has a little Olive Oil on it.
Add the Parmesan and Asiago Cheese, fresh pepper, salt, and garlic powder mixing the asparagus to coat all the pieces.
When done, top with the last of the Parmesan cheese.
Bake until the asparagus is limp enough for ya…I usually let it go about half an hour before I can’t help myself and call it done.