Frog-eye Salad

Weird name. Yummy salad.

Start with one cup Acini Di Pepe macaroni: Bring 6 cups water to a rapid boil in 3 quart saucepan. Add 2 teaspoons salt. Slowly add 1 cup Acini Di Pepe. Return to rapid boil, stirring to separate. Boil only 2 minutes. Cover and remove from heat. Let stand 6 to 8 minutes. Drain immediately and rinse with cold water to chill.

3/4 c. sugar
2 tbsp. flour
1/2 tsp. salt
2/3 c. pineapple juice (from canned pineapple shown below)
2 eggs, beaten
1 tsp. lemon juice

In small saucepan, mix sugar, flour and salt; stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened (or cook in microwave). Add lemon juice, set aside and cool.

Combine cooked, cooled mixture with cooled Acini Di Pepe. Cover, place in refrigerator until chilled. Add the following:

2 cans (11 oz. each) mandarin oranges, drained
1 can (20 oz.) pineapple tidbits, drained
1 can crushed pineapple, drained
1 carton (8 oz.) dairy whipped topping
1 c. miniature marshmallows

Stir lightly. Chill at least 1 hour before serving.

Apricot Chicken

This is so easy, and the flavor is delicious.

1 fryer, cut up (or use thighs, boneless breast, whatever)
cooking oil to cover bottom of pan
1/2 teaspoon salt
1/8 teaspoon pepper
12 oz. jar apricot preserves
2 teaspoons soy sauce
1/4 cup sliced almonds (toasted or not)

Brown chicken pieces in oil; add salt and pepper. Cover and simmer for 30 minutes, turning chicken frequently. Combine soy sauce and preserves; pour over chicken. Continue to simmer for another 5 to 8 minutes. Sprinkle with almonds. Serve with rice. Makes 4 servings.