My daughter got this recipe from her mother-in-law. It's a delicious fruit salad. The only problem is it makes a LOT of salad, so it's best for large family gatherings or pot luck suppers/picnics.
Frog Eye Salad
Warning – Makes a LOT of salad.
Boil 1 lb. Acine de Pepe pasta (frog eye) in 3 quarts of water for 8 mins; drain.
In a small sauce pan combine:
1 cup sugar
3 Tbsp flour
Then add
2 cups pineapple juice
2 beaten eggs
Cook until thick. Remove from heat and add:
1 cup coconut
1 cup mini-marshmallows
1-20 oz can crushed pineapple (do not drain)
1-20 oz can pineapple tidbits (do not drain)
3 small cans mandarin oranges (drain these)
Mix well, then fold in:
1-14 oz tub Whipped Topping
Chill at least 8 hours.
Anna Kathryn
http://www.aklanier.com/
Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts
June 22, 2011
June 16, 2011
New Me - Fruits and Vegetables
A few weeks ago, I started My Fitness Pal and a 1200 calorie diet. I sorta stick to that…1200 calories is NOT a lot of food. But as I said last week (or think I said) I am eating healthier and pay more attention to what I do eat. I did, I confess, eat a cheeseburger yesterday. It was good. So were the onion rings. I went over my calorie intake, but I ate right the rest of the day (and it was a Junior Burger).
In Tuesday’s Houston Chronicle was a great article called “Eating a Rainbow of Healthy Food,” because June is National Fresh Fruit and Vegetable Month. Alas, I can’t find the article on the Internet. Too bad, cause I could have linked dozens of people to that article! The author points out that My Plate, the new USDA’s graph that replaced the Food Pyramid suggests that we fill half our plate with fruits and vegetables. Fresh, canned, frozen, dried or 100% juice…they all count. Okay, I admit, I still don’t eat enough fruits and vegetables. But I’m trying to add more!
Anyway, I went in search of websites that explain “Eating a Rainbow of Fruits and Vegetables.” Here’s what I found:
From the North Dakota State University – What Color is Your Food? It includes a box with serving sizes: one large banana, one small apple, 12 baby carrots, 2 cups raw greens, etc. It also has lists of fruits and vegetables under each color and what benefits each color has.
Here’s a blog post at Smithsonian.com – The Plate as a Palette. The blogger discusses “an intriguing event that combined art and cuisine.” Maybe something you can do small scale at home with the kiddies.
And speaking of kiddies, Preschoolrocks.com has Eat the Rainbow Game. And here’s a PDF activity guide for teachers and parents from the Mississippi Community Education Center, Eat a Rainbow Every Day.
So, what’s your favorite fruit and vegetable? I’ll start – I love apricots and carrots. Hmmm, both yellow/orange. I need to branch out.
Oh, I meant to mention this on last week's blog....I also participate in Daily Challenge, which is somehow connected to Facebook. It's a fun activity that helps you think about your overall health. Each day, you'll be sent a 'challenge' to your email. Wednesday's challenge was to eat a 'red' fruit or vegetable. Other challenges have been checking the quality of your water, walking the perimeter of a building, block, etc. You earn points and pass levels with each challenge you do. Check it out, it's free and it's fun.
Anna Kathryn
http://www.aklanier.com/
In Tuesday’s Houston Chronicle was a great article called “Eating a Rainbow of Healthy Food,” because June is National Fresh Fruit and Vegetable Month. Alas, I can’t find the article on the Internet. Too bad, cause I could have linked dozens of people to that article! The author points out that My Plate, the new USDA’s graph that replaced the Food Pyramid suggests that we fill half our plate with fruits and vegetables. Fresh, canned, frozen, dried or 100% juice…they all count. Okay, I admit, I still don’t eat enough fruits and vegetables. But I’m trying to add more!
Anyway, I went in search of websites that explain “Eating a Rainbow of Fruits and Vegetables.” Here’s what I found:
From the North Dakota State University – What Color is Your Food? It includes a box with serving sizes: one large banana, one small apple, 12 baby carrots, 2 cups raw greens, etc. It also has lists of fruits and vegetables under each color and what benefits each color has.
Here’s a blog post at Smithsonian.com – The Plate as a Palette. The blogger discusses “an intriguing event that combined art and cuisine.” Maybe something you can do small scale at home with the kiddies.
And speaking of kiddies, Preschoolrocks.com has Eat the Rainbow Game. And here’s a PDF activity guide for teachers and parents from the Mississippi Community Education Center, Eat a Rainbow Every Day.
So, what’s your favorite fruit and vegetable? I’ll start – I love apricots and carrots. Hmmm, both yellow/orange. I need to branch out.
Oh, I meant to mention this on last week's blog....I also participate in Daily Challenge, which is somehow connected to Facebook. It's a fun activity that helps you think about your overall health. Each day, you'll be sent a 'challenge' to your email. Wednesday's challenge was to eat a 'red' fruit or vegetable. Other challenges have been checking the quality of your water, walking the perimeter of a building, block, etc. You earn points and pass levels with each challenge you do. Check it out, it's free and it's fun.
Anna Kathryn
http://www.aklanier.com/
Created by MyFitnessPal - Nutrition Facts For Foods
April 6, 2011
Wednesday's Chow - Hot Baked Fruit
Alas, we are still in Lent, so I'm not posting any recipes with meat in them or any dessert recipes. Though I guess this really could be a dessert recipe, it's not on the same vein as chocolate cake and could be used as a side dish.
Hot Baked Fruit
Ingredients:
Boiled water
1/2 cup golden raisins
1 (29 oz) can pear halves, undrained
1 (29 oz) peach halves, undrained
1 (20 oz) can pineapple chunks, undrained
1 (17 oz) apricot halves, undrained
1 (11 oz) can mandarin oranges, undrained
1/4 cup sugar
3 Tbsp flour
1/2 cup white wine or orange juice
1/2 tsp curry powder
Directions:
Boil enough water to pour over raisins. Soak for 10 minutes. Drain and set aside. Drain fruit, reserving liquids. Mix reserve liquids together and measure out 3/4 cup of sauce. Set aside.
Combine the fruit and raisins in a 13 x 9 x 2 inch baking dish, stirring constantly. Remove from heat. Gradually stir in wine and curry powder. Fold reserved sauce into fruit, mixing well. Cover and let stand 3 hours. Bake at 350 degrees for 30 minutes. Serve warm
Hot Baked Fruit
Ingredients:
Boiled water
1/2 cup golden raisins
1 (29 oz) can pear halves, undrained
1 (29 oz) peach halves, undrained
1 (20 oz) can pineapple chunks, undrained
1 (17 oz) apricot halves, undrained
1 (11 oz) can mandarin oranges, undrained
1/4 cup sugar
3 Tbsp flour
1/2 cup white wine or orange juice
1/2 tsp curry powder
Directions:
Boil enough water to pour over raisins. Soak for 10 minutes. Drain and set aside. Drain fruit, reserving liquids. Mix reserve liquids together and measure out 3/4 cup of sauce. Set aside.
Combine the fruit and raisins in a 13 x 9 x 2 inch baking dish, stirring constantly. Remove from heat. Gradually stir in wine and curry powder. Fold reserved sauce into fruit, mixing well. Cover and let stand 3 hours. Bake at 350 degrees for 30 minutes. Serve warm
May 4, 2010
Wednesday's Chow - Raspberry-Mint Marshmallow Creme Dip
Today's recipe comes from Betty Crocker's little booklet "Easy Appetizers." This small cookbook has "over 20 great small bites to get the good times rolling." With fresh strawberries, pinapple and kiwifruit available in the stores, I thought this would be a great recipe for Mother's Day brunch or a Graduation party....or just for fun.
Raspberry-Mint Marshmallow Crème Dip
Ingredients:
4 oz reduced-fat cream cheese (Neufchatel)m, softened
1 cup marshmallow crème
1 container (6 0z) lemon low-fat yogurt
½ cup fresh raspberries
2 tsp chopped fresh mint leaves
15 fresh strawberries, stems removed, cut lengthwise in half
3 kiwifruit, each cut into 10 chunks
30 pieces (2-in) fresh pineapple
Directions:
In medium bowl, beat cream cheese, marshmallow crème, yogurt and raspberries with electric mixer on high speed until smooth. Fold in mint.
Cover dip and refrigerate at least 2 hours, but no longer than 12 hours. Serve dip with fresh fruits.
Anna Kathryn Lanier
Where Tumbleweeds Hang Their Hats
http://www.aklanier.com/
http://rosesofhouston.blogspot.com/
Ingredients:
4 oz reduced-fat cream cheese (Neufchatel)m, softened
1 cup marshmallow crème
1 container (6 0z) lemon low-fat yogurt
½ cup fresh raspberries
2 tsp chopped fresh mint leaves
15 fresh strawberries, stems removed, cut lengthwise in half
3 kiwifruit, each cut into 10 chunks
30 pieces (2-in) fresh pineapple
Directions:
In medium bowl, beat cream cheese, marshmallow crème, yogurt and raspberries with electric mixer on high speed until smooth. Fold in mint.
Cover dip and refrigerate at least 2 hours, but no longer than 12 hours. Serve dip with fresh fruits.
Anna Kathryn Lanier
Where Tumbleweeds Hang Their Hats
http://www.aklanier.com/
http://rosesofhouston.blogspot.com/
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