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Frog-Eye Salad (Acini Salad) Recipe

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This recipe for Frog-Eye Salad (Acini Salad), by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vaneta Buffington
Added: Friday, January 25, 2008


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

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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