Frog Eye Salad (Sister Merita)

Indretients:
1 cup sugar
2 tbls flour
1 3/4 cup pineapple juice
2 eggs beaten
1/2 tps salt
1 tbls lemon juicw

Direction:
Combine sugar, flour and salt in saucepan. Gradually stir in eggs and pineapple juice. Cook over medium heatuntil thick. Stir in lemon juice. Cool.
3 qts water
1 tbls oil
2 tps salt
1 16oz. acini de pepe (pasta) Rostini
Cook pasta in water, salt and oil. Rinse, drain, then rinse and drain again. Cool. Combine pasta and sauce in air tight container in fridge overnight. Next am drain and add...
2-11 oz.cans mandarin oranges
2-20 oz. cans pineapple chunks
1-20 oz. can crushed pineapple
1-9 oz. coolwhip

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Couscous Tomato & Basil (Darla)

(2) 5 oz boxes of Near East couscous (roasted garlic and olive oil) or (1) 10 oz. box of plain couscous cooked in chicken bouillon.
1 cup chopped green oinions (I use 2 bunches)
1 cup tomatoes or halved cherry tomatoes
1/3 cup thinly sliced fresh basil (I use the whole package of the organic basil that you buy at the store)
1/4 cup of toasted pine nuts (I use a lot more - maybe up to a cup - but I love pine nuts!)

Dressing: 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1/4 tsp dried crushed red pepper.

Prepare couscous according to the package directions.  Transfer to a large bowl and allow to cool.  Fluff with a fork.  Add remaining ingredients.  Season with salt and pepper.  Can be made 1 day ahead. 

How to toast pine nuts:

Turn stove on high. Place pine nuts in pan. Stir constantly - they burn easily. You may need to hold pan above burner at times. Cook until golden brown. It should only take a few minutes. 

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