"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Frog Eye Salad Recipe

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This recipe for Frog Eye Salad, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terrie Trail
Added: Thursday, June 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 C sugar 2 Tbs flour
2 1/2 tsp salt 1 3/4 C pineapple ju.
2 Eggs beaten 1 Tbs lemon ju.
3 quarts water 1 Tbs oil
1 pkg Acine De Pepe Pasta sm. box 16 oz
3 cans mandarin oranges 11oz each drained
2 cans pineapple tidbits 20 oz each drained
1 can crushed pineapple 20 oz drained
1 9 oz bowl Cool Whip
1 C Miniature Marshmallows
1 C Coconut

Directions:
Directions:
Combine sugar, flour, and 1/2 tsp salt. Gradually stir in pineapple juice and eggs. Cook and stir until thick. Add lemon juice. Cool mixture.
Bring water, oil and remaining salt to boil. Add pasta and cook at rolling boil for 10 min. Drain pasta, rinse, drain again and cool. Combine egg mixture and pasta mixture and mix lightly. Refrigerate overnight in air tight container.
Add remaining ingredients the next day and mix thoroughly. Chill until ready to serve.

Number Of Servings:
Number Of Servings:
26
Personal Notes:
Personal Notes:
Don't let the title fool you! It is delicious. This recipe was my mother's and was taken to all family celebrations. The salad will last a week in a tight container.

 

 

 

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