"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Frog Eye Salad Recipe

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

Contributor:  
Contributor:  
Judy Bennett
Added: Friday, October 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
2 T. flour
1/2 tsp. salt
1-3/4 c. pineapple juice (from cans drained)
2 eggs, beaten (or 1 Egg Beater)
1 T. lemon juice
16 oz. Acine de Pepe (in pasta section)
2 (11 oz.) cans mandarin oranges - drained
2 (20 oz.) cans pineapple chunks - drained
20 oz. can pineapple crushed - drained
8 oz. Cool Whip

Directions:
Directions:
Combine sugar, flour & 1/2 tsp. salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat - stir until thickened. Add lemon juice and cool to room temperature.

Cook Acine de Pepe according to directions. Rinse with cool water and cool to room temperature. Combine egg mixture and pasta. Refrigerate overnight in air tight container. Refrigerate fruit in air tight container & drain excess juice again in morning. Next morning, mix pasta, fruit and Cool Whip together in very large container.

Number Of Servings:
Number Of Servings:
Lots!

 

 

 

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