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Frog-Eyed Salad Recipe

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This recipe for Frog-Eyed Salad, by , is from Cooking with the Estabrooks: Recipes We Call Home For, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Estabrook
Added: Saturday, November 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 (1lb) Package Acini Di Pepe, uncooked
1 Egg
1/2 c Sugar
1 T Flour
1/4 t Salt
1 (15 1/4 oz) Can Juice-Pack Crushed Pineapple, drained, reserving juice
1 (16 oz) Can Fruit Cocktail, drained
1 c. Marshmallows
1 c. Whipping Cream, whipped

Directions:
Directions:
Cook Acini Di Pepe as package directs; drain. In a heavy saucepan, beat egg with wire whisk until foamy. Stir in sugar, flour, salt and reserved pineapple liquid. Over low hea, cook and stir until thickened and bubbly. In a large bowl, combine Acini Di Pepe with egg mixture. Chill thoroughly, about 1 hour. Stir in pineapple, fruit cocktail and marshmallows. Fold in whipped cream. Cover; chill thoroughly. Stir before serving. Refrigerate leftovers.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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