"Hunger is the best sauce in the world."--Cervantes

Frog Eye Salad Recipe

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

sanchez racheal
Added: Sunday, October 14, 2007


16 oz pkg Acini de Pepe
3 11oz cans mandarin oranges
2 20oz cans pineapple chunks
1 can 20oz crushed pineapple
1 c mini marshamallows, optional
1 Tbsp cooking oil
1 9oz cool whip
1 c coconut optional
2 1/2 tsp salt, divided

1 c sugar
2 Tbsp flour
2 eggs, beaten
1 3/4 c pineapple juice
1 Tbsp lemon juice

Bring 3 qts, 2 tsp salt and oil to a boil. Add Acini de Pepe. Cook at rolling boil until done. Drain, rinse with water and drain again. Cool to room temperature.
Make sauce:
In small saucepan, Combine sugar. flour and remaining 1/2 tsp salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. When pasta and sauce are both cool, mix together, lighlty, making sure all pasta is covered with sauce. Refrigerate overnight in airtight container. Drain canned fruit, Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled. Salad may be refrigerated for as along as a week




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