"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Frog Eye Salad Recipe

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

Contributor:  
Contributor:  
Anna Watts
Added: Tuesday, October 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
2 T. flour
2 1/2 tsp. salt
1 3/4 c. pineapple juice (from cans of pineapple chunks listed below)
2 eggs - beaten
1 T. lemon juice
3 qt. water (to boil pasta in)
1 pkg. (16 oz.) "Acini de Pepe" pasta
3 cans (11 oz. each) mandarin oranges - drained
2 cans (20 oz. each) pineapple chunks - drained
1 can (20 oz.) crushed pineapple - drained
1 carton (9 oz.) Cool Whip or whip and sweeten 1/2 pint heavy whipping cream
1 cup miniature marshmallows (optional)
1 cup coconut (optional)

Directions:
Directions:
Boil water, 2 tsp. salt and a little oil and cook Acini de Pepe. Drain, rinse with cold water and drain again, cool to room temp. As pasta cooks, in another pot, combine sugar, flour and 1/2 teaspoon of the salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Combine egg mixture and pasta. Mix thoroughly. Refrigerate overnight in an airtight container. The next day, add remaining ingredients. Mix thoroughly. Refrigerate in an airtight container until chilled.

Number Of Servings:
Number Of Servings:
25 servings
Preparation Time:
Preparation Time:
30 min. plus overnight refridgeration and approx. 1 hour chill time.
Personal Notes:
Personal Notes:
My children and husband LOVE this fruit salad variation. You could also add a drained can or two of fruit cocktail. The texture is unique and fun - it is a sweet treat! The name of the dish adds extra "fun"!

 

 

 

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