Leaping to the rescue with Frog Eye Salad

Recipe Finder

August 05, 1998|By Ellen Hawks | Ellen Hawks,Sun Staff

Responses to requests for Frog Eye Salad and stewed tomatoes have been received and tested. You are in for a treat.

Frog Eye Salad was the request of Debbie Trimp of Sioux Falls, S.D. She wanted a version of this quick and simple noodle dish that didn't use eggs. Her response came from Trina Herll of Brandon, S.D.

Ann Bailey of Pasadena wanted stewed tomatoes, and Mary W. Earl of Baltimore responded with a recipe that she says "came from Ms. Brown's cookbook at the Hilltop House in Harpers Ferry, W. Va. I have made these for the last 40 to 50 years. Delicious!!!"

Frog Eye Salad

Serves 6 to 8

2/3 cup acini de peppe (a small-grained pasta)

1 box vanilla, lemon or pistachio instant pudding

1 (20-ounce) can pineapple tidbits

1 (11-ounce) can mandarin orange slices, drained

1 small tub (8 ounces) Cool Whip

Cook acini de peppe according to the box directions. Drain and add instant pudding, pineapple with juice and drained oranges. Let stand overnight in refrigerator, or at least 8 hours. Before serving, fold in Cool Whip.

Herll notes that "for Christmas, you can use pistachio pudding and add a bit of green food coloring. If you are out of pistachio, you can also add green coloring to other kinds of pudding."

Tester Laura Reiley's comments: "The beads of pasta serve the same purpose as pearl-sized tapioca in pudding: It adds textural interest. This is the kind of salad my mother used to make, served inside a cup of iceberg lettuce. With the fruit and the Cool Whip, kids can't help but like it. I used vanilla pudding, but lemon might have been more refreshing."

Stewed Tomatoes

Serves 4 to 6

1 quart canned whole tomatoes

1/4 cup sugar

1/2 teaspoon cinnamon

1 tablespoon cornstarch with an equal part water to make a paste

salt and pepper to taste

Cook ingredients together until thickened.

Tester Reiley's comments: "These are good old-fashioned stewed tomatoes. They're sweet and intensely tomatoey, with a nice little undercurrent of cinnamon. I did not chop the tomatoes before stewing, so they remained in fairly big chunks. I cooked the dish for approximately 30 minutes, stirring fairly often toward the end to prevent scorching."

Recipe requests

* Ann Rhodes of Cambridge wants a banana bread recipe. She lost the one her family enjoyed and "they have never forgiven me."

* Bonnie C. Dunnigan of Finksburg says she had a "delicious cup of soup at Rudys' 2900 last year which was a pumpkin shrimp bisque. Can you help, please?"

* Teresa Anderson of Sioux Falls, S.D., is seeking a chocolate macaroon bundt cake that is "my husband and my mother-in-law's favorite. I've looked through numerous cookbooks and have had no luck. Please help."

* Dolores Morgan of Walla Walla, Wash., would appreciate a recipe for Mexican pork chops, which she says are "pork chops fried and cut up in small pieces with potatoes and some kind of red sauce with red chilies."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes.

Pub Date: 8/05/98

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