"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Frog's Eye Salad Recipe

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

Contributor:  
Contributor:  
Jo Ann Lamb
Added: Wednesday, February 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 cups Ronzoni Acini Pepe uncooked
1 can 20 oz pineapple chunks, drained (reserve 1/4 cup juice)
1 3/4 cups milk
1 pkg. (3.4 oz.) vanilla instant pudding
1/4 cup sugar
1 can 8-oz crushed pineapple, drained
2 cans 11-oz mandarin orange segments, drained
2 cups frozen non-dairy whipped topping, thawed
3 cups miniature marshmallows
1/2 cup flaked coconut

Directions:
Directions:
Cook pasta according to directions on package about 11 minutes. Rinse with cold water and drain well. In large bowl beat reserved pineapple juice, milk, sugar and pudding 2 minutes. Gently stir in pasta and remaining ingredients, cover. Refrigerate at least 5 hours.

Personal Notes:
Personal Notes:
Aunt Carla first introduced me to this salad. The recipe can be found on the box of pasta. It is always a hit at pot lucks.

 

 

 

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