Frog-Eye Salad

Cook:  1  16 ounce acene-de-pepe pasta

            1 1/2 quarts water

            2 T. oil

            1/2 tsp. salt

Drain:   2 cans mandarin oranges (15 oz size)

            1 large can chunk pineapple, peaches, pears (our favorite is peaches)

             *We don't like the chunk pineapple, but I like the flavor of the juice, so I just use pineapple juice and add it to the 2 cups of drained juice.

             

Combine and cook until thick, stirring constantly:

            2 cups fruit juice (from drained fruit above)

            1 cup sugar

            1/2 tsp. salt

            3 T. flour

            1 T. lemon juice

            2 beaten eggs

Cool sauce, pour over drained noodles.  Let stand in fridge overnight, or until cold.

When all is cooled off, ADD--

             drained fruit (throw away any extra juices)

            1 Large Cool Whip (I don’t use all of this)

            1/2-3/4 package of mini-marshmallows

            fresh strawberries

            fresh raspberries

            fresh blueberries

**This is Kaylee's favorite fruit salad**

Macaroni and Cheese

1‑ 24 oz pkg elbow macaroni

5 Tbs. Flour

1 Qt. Warm milk (110 degrees)

1 pinch cayenne pepper

5 Tbs. Butter

1/4 lb cubed ham (opt.)

1 cup cubed monterey jack

1 cup cubed mozzarella

1 cup cubed cheddar cheese

salt and pepper to taste 

paprika to taste

Cook pasta until al dente; drain. 

In med. saucepan melt butter and stir in flour to make a roux.  Cook 1‑2 minutes, stirring constantly.  Then whisk in warm milk a little at a time to make white sauce.  Bring to a boil. Reduce heat and simmer.  Mix in salt, pepper and cayenne.  Stir frequently until sauce thickens. 

Remove pan from heat and stir in cheese.  Combine pasta with sauce and stir well. 

(This recipe make a lot!)