Orange Jicama Salad

My Mother-in-Law created this recipe after enjoying something like it at a restaurant.  It's crunchy, light and rather unexpected.

Orange Jicama Salad

3 cups jicama, cut into thin sticks

1 can mandarin oranges, drained (reserve 1/4 c juice)

1/2 c snipped parsley

1/2 c sugar

1/4 c juice reserved from mandarin oranges

1/4 c vinegar (I like rice vinegar best)

1/4 c oil (or a little less if using olive oil)

1/2 t salt

Combine jicama, oranges and parsley.  Mix together remaining ingredients.  Toss to coat.  Serve chilled.

Frog Eye Salad

I can't believe I hadn't shared this one yet!!  Frog Eye Salad is a favorite cool and creamy dessert.  It's also non-dairy (as long as you consider cool whip non-dairy).  And it has a fun name.  It takes some time, but you can break the steps out to prepare some of it in advance.

Frog Eye Salad
Prep. Time: approx. 2 hours
Serves: 16 (1/2 cup servings)

1 lb package Acini Di Pepe pasta - this is where the dish gets its name, when cooked these little pastas resemble little frog eyes.  "Mmmmm.... frog eyes."  Makes my son laugh every time.
2 eggs
1/2 c sugar
2 T flour
1/2 t salt
1 (22 oz) can crushed pineapple, drain reserving juice
1 (22oz can pineapple tidbits, drain reserving juice
1 (16 oz) can peaches, drained and chopped
1 (16 oz) can pears, drained and chopped
1 (15 oz) can mandarin oranges, drained
2 c mini marshmallows (optional)
16 oz whipped topping, thawed

Prepare pasta as directed, drain.

In heavy saucepan, beat eggs until foamy, whisk in flour, sugar, salt and reserved pineapple juice.  Cook on low heat until thickened - but do not boil.  A little simmer is ok, but if you over heat the eggs they will get grainy.

In a large bowl, combine pasta with pineapple sauce.  Chill 1 hour, or until cool. While pasta is cooling, chop up fruits.

Combine pasta with cool whip, mallows and fruits.  Serve chilled.

Fresh Cranberry Orange Relish

Being far away from Trader Joe's, I had to figure out how to make my favorite Thanksgiving condiment.  And who knew it was so easy!?  You'll want a food processor with a chopping blade.  Best made the night before so the flavors have a chance to mingle.

Fresh Cranberry Orange Relish
1 bag cranberries
1 orange
1 t vanilla
1/4-3/4 c sugar

Rinse cranberries and pick through.  Add zest from orange.  Cut segments from orange and add (no pithy white part - it's too bitter). Add vanilla and depending on how sweet your orange is, sugar to your liking.  1/2 c is safe, but occasionally you need more or less.   As good with your Thanksgiving turkey as it is on vanilla ice cream or in Delicate Muffins.  Mmmm...

Pineapple Brown Sugar Topping

This is so amazing on ice cream, super quick to make, and doesn't require anything perishable.  It's a triple threat.

1 can (22oz) crushed pineapple in natural juice
1/4 c lemon juice
3 T dark brown sugar
1/8-1/4 teaspoon cinnamon

In medium saucepan, combine pineapple with juice, lemon juice, sugar and cinnamon.  Cook over medium heat, uncovered, stirring occasionally until the sugar is dissolved and the juice is somewhat reduced, about 3 minutes.  Set aside to cool slightly.  Spoon 2-3 T worth onto vanilla ice cream, serve.

The original recipe is for banana splits, but the topping is amazing stand-alone.  IF you have bananas, and want to add them - more power to you.  They were yummy, but not necessary (and, unlike all other ingredients they have a shelf life).

Store any leftover pineapple yumminess in the fridge and reheat for later.  (Or dish it cold onto vanilla yogurt as part of tomorrow's lunch. mmm...

Joni's Curry Chicken Salad

Our Cousin Joni shared this with us for lunch today.  Yummy!  She was kind enough to share the recipe with me, and I in turn am sharing with you.

Curry Chicken Pitas
2 c cooked chicken, cubed or shredded
1/2 c mayonnaise
1 T honey
1 t curry, yellow or Madras
1 c halved grapes (we had red)
1/2 c chopped pecans
4 green onions, chopped
4 pita breads, warmed, halved
8 lettuce leaves

In bowl, combine mayonnaise, honey and curry powder. Stir in chicken, grapes, pecans and onions.  Line pita halves with lettuce; spoon 1/2 c of salad mixture into each and serve.  4 servings.

From: Taste of Home's 2002 Quick Cooking Annual Recipes

Apricot Gelatin Salad

I got this recipe from a blog another friend of mine follows, and I would link back, but I can't find it anymore... just so you know that I'm not the one that should be credited with this wonderful yumminess.  It should, however, be enjoyed all the same:

Apricot Gelatin Salad 

1        5.5oz package orange or apricot jello

1        envelope plain gelatin or 1 small package jello

1        cup boiling water

1        20oz can crushed pineapple

1        8oz package cream cheese or cream cheese substitute 

1        15oz can apricot halves, drained & chopped

1        carton whipped topping, thawed & divided

¼       cup chopped pecans

In large bowl, dissolve gelatin in water.  Drain pineapple, reserving juice.  Add pineapple to gelatin. 

In food processor or blender, beat cream cheese and pineapple juice until smooth.  Combine with gelatin mixture.  Chill until set. 

Before serving, fold in apricots and whipped topping.  Dollop with spoon of topping and sprinkle with nuts.

Notes:

You can make this work with mandarin oranges as well for a 50/50 bar whip.  It’s a lovely treat in the middle of winter when fresh fruit isn’t readily available.  

Peach French Toast Bake

Make this breakfast the night before... stumble out of bed and pop it into the oven. TahDah!

Peach French Toast Bake
1 loaf french bread
4 whole eggs
4 egg whites
1 c milk
1 t vanilla
5 c frozen sliced peaches
1/2 lemon or about 1-1/2 T lemon juice
3 T brown sugar
1/2 t cinnamon

Spray 9x13" pan with cooking spray.  Slice bread about 1" think and cover entire bottom of pan. Mix eggs, milk and vanilla.  Pour over bread, pressing down on any bread that floats and using little pieces of bread to fill in all gaps.

Toss the still mostly frozen peach slices with lemon juice and brown sugar.  Arrange in a single layer on top of bread and sprinkle with cinnamon.  Refrigerate, covered, overnight.

Bake at 350F for 20 covered with foil then 20 minutes uncovered, or until bread springs back in middle.