Frog Eye Salad
I hope everyone had a great Christmas. My dad came to visit, and we did lots of fun things.
We went to Port O'Connor; this is the Pier. The kids played in the ocean, and we saw some dolphins; I thought they we sharks. And a guy caught a baby stingray.
Afterward, we ate at Sharkies.
Across the street from Sharkies is a house made of shipping containers; it's green.
The next day we went to Natural Bridges Caverns.
Wearing masks in a humid cave.
Getting ready to go on the Twisted Trails. Paiz was pretty scared.
Ax and Z went on the kid's version. Ax would have gone on the bigger one if he was tall enough. He is always so sad at Sea World because he is too short to ride the roller coasters.
Paiz is in the red jacket on the twisted trails.
There are some pretty crazy guns at the gun museum in the library! We definitely are no longer in California.
This pic is inside the holding cell at an old jail.
They had different characters from Rudolph at Sea World. My kids haven't actually seen this show for years, so they didn't care.
Leaving Sea World.
We had lots of fun with my dad, stepmom, and my stepbrothers. There is so many things to do in Texas and so much history.
Frog eye salad is one of my kid's favorite things. Ax asks for it about as often as he asks for crepes. This salad is kind of a weird salad with tiny pasta noodles; the texture weirds people out. This salad is a common salad in Utah; we bring it to pot lucks, family dinners, church dinners. It is so hard to find Acini De Pepe here; I had to order it online.
It usually takes us two days to eat all of this salad; it's more than it seems. If you plan on eating all of it in one day, add the marshmallows right before serving. Otherwise, you can serve with marshmallows people can add to their salad. The marshmallows are mushy if they are in the salad too long.
I use less than 8 oz of cool whip. I add cool whip until everything is coated. Use however much you like. When cooking the pineapple and sugar combination, make sure you constantly stir with a whisk once you add the egg. Otherwise, you end up with big chunks of cooked egg.
8 ounces Acini De Pepe pasta
1 cup pineapple juice (reserved from pineapple tidbits and crushed pineapple)
1/2 cup sugar
1 T flour
1/4 t salt
1 egg (beaten)
1/2 T lemon juice
15 ounces mandarin oranges (drained and cut into smaller pieces)
1 (20 oz) can pineapple tidbits (drained and reserve juice)
8 oz crushed pineapple (drained)
1 1/2 cups miniature marshmallows
3/4 cup shredded coconut (optional)
1 (8 oz) Cool Whip, thawed
Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in a strainer. Let cool.
Meanwhile, in a saucepan over medium-high heat, stir together pineapple juice, sugar, flour, salt, and the egg. Cook and constantly stir until the mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
In a large mixing bowl, combine the pasta and thickened mixture.
Then gently fold in the mandarin oranges, pineapple tidbits, crushed pineapple. Then, refrigerate.
Before serving add marshmallows, and coconut. Fold in Cool Whip.