"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Frog Eye Salad Recipe

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This recipe for Frog Eye Salad, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Roylance
Added: Wednesday, October 31, 2007


3 (11 oz.) cans mandarin oranges
2 (20 oz.) cans pineapple chunks
1 (20 oz.) can crushed pineapple
1 3/4 c. pineapple juice
9 oz. Cool Whip
1 c. sugar
2 tbsp. flour
2 1/2 tsp. salt
2 beaten eggs
1 tbsp. lemon juice
3 qts. water
1 tsp. oil .
1 (16 oz.) pkg. acini de pepe pasta

Combine sugar, flour and 1/2 teaspoon salt in a pan.
Gradually stir in pineapple juice and beaten eggs. Cook over medium heat until thick. Add lemon juice and cool to room temperature. Bring water to a boil and add oil and 2 teaspoons salt. Pour in pasta and cook according to package. Rinse and cool to room temperature. Combine egg mixture and pasta in container, seal in an airtight container overnight. Add rest of ingredients and chill. Serves 25.




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