Frog's Eye Salad

A Utah classic that didn't make it into Mom's repertoire until at least 1994, when my second oldest brother left home.  He says that he did not grow up eating this and that it is not part of his understanding of family classics.  It is part of mine.

Custard
Cook until thick (1 minute):
1 C sugar
2 T flour
1 3/4 C pineapple juice
2 eggs, beaten

Add 1 T lemon juice.

Cook 1 package frog's eye pasta. 

Drain 2 cans pineapple chunks
3 cans mandarin oranges
1 can crushed pineapple
9 oz. non-dairy cream
1 package small marshmallows

Combine ingredients when pasta is cool.  Chill.

Grandma Olson's Baked Beans

My mom made essentially this recipe for our baked beans for years, and I loved them because they were unusually indulgent (my mom didn't do indulgent all that often).  Now I realize it's because they had so much sugar.  It turns out it's a recipe my mom credits my grandmother, her mother-in-law, with.  My Grandma Olson passed away this Fall.  I record this recipe in her honor and in ours.  If my memory serves, it's rockstar.

2 cans pink beans
3/4 C brown sugar
1 1/2 t Worcestershire sauce
1 C ketchup
1/4 C molasses
2 medium onions, fried and drained
2 medium green peppers, fried and drained
1 lb bacon, fried and drained

Combine.  Bake 30 minutes at 325.

Smiths' French Bread

My cousins' cousins moved to Long Island in the 90s, making them our closest "relatives."  Their mother, my essentially Aunt Janeel, bowled us over with her strength of character, her productivity, and her amazing bread.  My mom adopted it quickly in our household.  I've never made it, but I have the recipe should I decide I ever need French Bread pronto.

3 3/8 C water
3 T sugar
3 T yeast
1 1/2 t salt
3 T oil
9 C flour

Beat in mixer with hook 5 times, rest 10 minutes in between each.  Shape into two loaves.  Grease cookie sheets.  Bake (at some unspecified temperature).

Krugers' Taco Pie

I've never made this, but I've eaten it.  The Krugers were some of our best family friends when I was growing up on Long Island, and they would occasionally serve this at their house for dinner or at potluck events.  It was made of so many things we never had at my house.  It was the stuff my adolescent dreams were made of.

3 split chicken breasts
1 pint sour cream
1 can cream of mushroom soup
1/2 green pepper
1/2 onion
1 can green chile sauce

Layer with grated cheese, taco chips, and Fritos.  Bake at 325 until done.

Carrot Souffle

Velvety, sweet, and so delicious.

1 lb. carrots (approx. 6-8 medium-sized carrots), boiled until tender
3 eggs
1/3 C sugar
3 T flour
1 t vanilla
1 stick butter, melted
dash nutmeg
pinch salt

1. Preheat oven to 350.  Get out 1 1/2- or 2-quart casserole dish.  Spray casserole dish with Pam (note: this may not be necessary as the recipe does not call for it, but I do it precautionarily).
2. Boil carrots, drain, and puree in food processor or high-quality blender.
3. Add sugar, flour, vanilla, butter, nutmeg, and salt to processor/blender.  Blend.
4. Add eggs.  Blend.
5. Pour into casserole dish.  Bake 40 minutes or until firm on top but not dry looking.

Alternative: You can add a topping (1/2 C walnuts ground in food processor, 3 T brown sugar, 2 t butter at room temperature) after casserole has cooked 35ish minutes (or until it begins looking firm but is not fully set) and bake for 10 minutes.  But I haven't yet, since the dish is already (a) fairly sweet, (b) fairly decadent, and (c) awesome.  The nuts might add a nice crunch, however.