acini de pepe

 My parents were here for a visit last week, and when they left, I found I was really  missing my family a lot.  How did I solve this? Eating.  

My favorite food of all time when I was growing up (and now if you ask me when I am not among peers ;) was fish egg salad.  My auntie teri made it for family gatherings.  I could live on it.  Its been several years since I last had it, so this past saturday when dr. c was on call in the er I made some.  

It is not, of course, made with fish eggs.  Rather, its made with an itty bitty pasta called acini de pepe.  Its not a gourmet dish, but it is fabulous for the summer--especially make and take bbqs.  I will, falsely, claim that it is healthy too because it has a lot of fruit in it.  I won't tell you how much sugar though. . . .that would spoil the fun.

I ate it all before I could take pictures, so I apologize, but I am sure I will make it again soon.

A couple of tips for making it.  Some recipes call for vanilla pudding.  WRONG!  Other recipes call for marshmallows.  WRONG! Don't use these ones.  

Also, its technically called frog eye salad if you are doing a google search.  The other important note is that when it says it needs to be refrigerated over night, they are not kidding.  I couldn't wait to eat it, and it was so sour when I first tried it.  When I woke up and tried it again. . . perfecto!  Patience makes perfect.  oh, and it is easy, but not quick since you have to refridge overnight.

Here is the recipe I used.

Cook 1/4 lb acini de pepe macaroni in boiling water till tender.  Use a bit of oil to keep from clumping.  Rinse with cold water, drain, and stick it in the fridge while you make the other parts.  

Next, drain 1 can fruit cocktail, 1 can pineapple chunks and 1 can mandarin oranges into a 2 cup measuring cup.  Fill to the 1.5 mark and set aside.  Also set the fruit aside for now.

Then, mix together 1 cup sugar, 2 tbs flour, and 1/2 tsp salt in a large saucepan.

Once that is well integrated, gradually stir in 2 beaten eggs and 1.5 cups fruit juices you set aside earlier.  Bring this to a gentle boil, and reduce heat to med/low and cook until thickened.  Cool the mixture by sticking it in the fridge for about 30 mins.

After this has cooled a bit, mix the fruit in to the acini de pepe, then mix the cooked dressing into the acini de pepe.  Once this is all mixed add an 8 oz. container of cool whip.  Next, take a jar of marachino cherries, I used the halved ones, and add some of the syrup/liquid. Mix it in with the coolwhip mixture until it is evenly distributed.  Adjust according to how pink you want it.  Then put about half the jar of cherries in.  

Put in a sealed container and refrigerate overnight.