Frog Eye Salad

Frog Eye Salad
Adapted From:


1 cup sugar
2 tblsp flour
2 1/2 tsp salt (divided)
1 3/4 cups pineapple juice
2 eggs, beaten
1 tblsp lemon juice
3 quarts water
1 tblsp olive oil
1 (16-ounce) package acini di pepe pasta
1 (20-ounce) can crushed pineapple, drained (save the juice)
2 (20-ounce) cans pineapple chunks, drained (save the juice)
3 (11-ounce) cans mandarin oranges, drained
1 cup miniature marshmallows
1 (8-ounce) container frozen whipped topping, thawed
1 cup coconut (optional)


Combine sugar, flour, 1/2 tsp salt, pineapple juice and eggs in a sauce pan. Cook over medium heat, stirring until thickened. Add lemon juice. Cool completely. Bring 3 quarts of water and 2 tsp salt to boil and add oil. Add acini di pepe pasta and cook at a rolling boil for 12 minutes. Rinse with cold water and drain. In a large bowl, combine the egg mixture, pasta, all pineapple and oranges; toss lightly. Cover and refrigerate overnight. Then add marshmallows, whipped topping and coconut before serving. Keeps for 7 days refrigerated in an airtight container.

Serves 25

No comments:

Post a Comment