oven roasted potatoes

Oven Roasted Potatoes

2 lbs. small unpeeled red potatoes, cut into wedges
2-3 T olive or vegetable oil
2 garlic cloves, minced
1 T chopped fresh rosemary or 1 t dried rosemary, crushed
1/2 t salt
1/4 t pepper

Place potatoes in an ungreased 9x13 inch baking pan. Drizzle with oil. Sprinkle with garlic, rosemary, salt and pepper; toss gently to coat. Bake, uncovered, at 450 degrees for 20-30 minutes or until potatoes are golden brown and tender when pierced with a fork. Yield: 6-8 servings.
* I almost always use more oil than it calls for and for me, it takes a little longer to cook. So just keep checking it. :)

Frog Eye Fruit Salad

Sounds gross, I know, but it was always one of my favorites growing up! Fluffy, fruity, and a fun texture!

Frog Eye Fruit Salad

1 C sugar
2 T flour
1/2 t salt
1/4 C pineapple juice
3 egg yolks
1 box acini de pepe pasta
2 pkg (8 oz) Cool Whip
2 cans (20 oz) crushed pineapple (drained; use some of reserved juice as listed above)
4 small cans mandarin oranges (drained)
mini marshmallows
marachino cherries, cut in halves
sliced bananas

Combine first 5 ingredients into a pot and cook until thick. Let cool. In the meantime, cook your pasta according to box directions. When done, drain the pasta and add to your already cooked mixture. Add Cool Whip and crushed pineapple and mix well. Add mandarin oranges, marshmallows, cherries and bananas to your salad.