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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Frog-Eye Salad (Acini Salad) Recipe

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This recipe for Frog-Eye Salad (Acini Salad) is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup Sugar
2-1/2 Tsp. Salt, divided
2 Eggs, beaten
3 Qts. Water
1 (16oz.) Pkg. Acini de pepe
1 (20oz.) Can Pineapple Chunks, drained
1 9oz. Tub Non-Dairy Whipped Topping
1 Cup Coconut
2 Tbsp. Flour
1-3/4 Cup Pineapple Juice
1 Tbsp. Lemon Juice
1 Tbsp. Cooking Oil
3 (11oz.) Cans Mandarin Oranges, drained
1 (20oz.) Can Pineapple, crushed, drained
1 Cup Miniature Marshmallows
Directions:
Directions:
Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool to room temperature. Bring water, 2 teaspoons salt and oil to a boil. Add Acini de pepe. Cook at a rolling boil until done. Drain; rinse; cool. Combine egg mixture and Acini de pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Serve.

 

 

 

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