Side Dishes

Christine's Frog Eye Salad

1/2 pkg Acini de Pepe

Sauce
1 1/2 c pineapple juice plus 1 cup to dip bananas
1 T lemon juice
1/2 c sugar
1/4 t salt

Next Day Add-Ins

20 oz pineapple chunks
20 oz crushed pineapple
16 oz fruit cocktail
1-2 bananas sliced, dipped in reserved pineapple juice to preserve color

Cook Acini de Pepe according to directions, al dente.  Combine sauce ingredients in a saucepan and cook until thick and smooth.  Combine with the drained pasta and mix well.  Cool overnight.  Next morning, add in fruit and mix.  Refrigerate until serving.


Janeth's Funeral Potatoes

1 1/2 packages tater tots (the flat kind work best)
1 large, family-sized cream of mushroom condensed soup
1 lb cooked bacon, crumbled
1 container sour cream
1 small onion, chopped finely
2 c grated cheddar cheese

Place tater tots in a 9x13 pan.   In a bowl, mix mushroom soup, bacon, onion and sour cream thoroughly.  Spread evenly over tater tots and sprinkle with cheddar cheese.  Cover with aluminum foil.  Bake for 1 hour at 350 degrees, or until hot in middle.  Take off aluminum foil and bake 10 minutes more to crisp cheese. 

This can be made the night before and kept in the refrigerator until ready to bake.


Jeanne's Thanksgiving Sweet Potatoes

3 c cold, mashed sweet potatoes, prepared without milk or butter
1/4 c butter, softened
1 t salt
1 c sugar
1/2 c milk
3 eggs
1 t vanilla

Topping

1/2 c packed brown sugar
1/4 c all purpose flour
1/2 chopped pecan
2 T cold butter

In a mixing bowl, mix sweet potatoes, butter, salt, sugar, milk, eggs and vanilla until smooth.  Transfer to a greased 2 quart baking dish.  In a small bowl, combine sugar, pecans and flour.  Cut in cold butter.  Sprinkle over potato mixture.  Bake, uncovered, at 325 degrees for 45-50 minutes or until golden brown.  Serves 8.