Recipe: Frog Eye Salad
Summary: Awesome!
Ingredients
- 1 C Sugar
- 2 T flour
- 2 1/2 t salt
- 1 3/4 C unsweetened pineapple juice
- 2 eggs, beaten
- 1 T lemon juice
- 3 quarts water
- 1 T vegetable oil
- 1 16oz. package acini di pepe pasta
- 3 11oz. cans mandarin oranges, drained
- 2 20oz. cans pineapple tidbits, drained
- 1 20oz. can pineapple, crushed
- 1 8oz. container frozen whipped topping, thawed
- 1 C miniature marshmallows
- 1 C shredded coconut
Instructions
- In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thicekend. Remove from heat; add lemon juice and cool to room temperature.
- Bring water to a boil, add oil and remaining salt. Cook pasta until al dente. Rinse under cold water and drain.
- In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving, add marshmallows and coconut.
- Toss and serve.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 12
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