"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Frog Eye Salad Recipe

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

Contributor:  
Contributor:  
Lynn Roth
Added: Tuesday, April 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
2 tablespoons flour
1/2 teaspoon salt
2 eggs, well beaten
1 tablespoon lemon juice
1 pound Acini De Pepe pasta
1 small box instant vanilla pudding
2 teaspoons vanilla extract
1 small bag mini marshmallows
1 small (12 ounces) Cool Whip, thawed
2 cans (20 ounces each) crushed pineapple, drained, reserve juice
3 cans (11 ounces each) mandarin oranges, drained

Directions:
Directions:
Combine sugar, flour and salt. Gradually stir in 1-3/4 cups reserved pineapple juice and the beaten eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool. Bring 3 quarts water, 2 teaspoons salt and 1 tablespoon cooking oil to a boil; add the pasta. Cook at rolling boil until pasta is done. Drain, rinse in cold water and drain again. Mix cooled pineapple juice mixture and cooked pasta. Add box of vanilla pudding and the vanilla extract. Refrigerate 3 to 4 hours. Add marshmallows, mandarin oranges, pineapple and cool whip. Mix well. Chill and serve.

Note: If you are in a hurry, make the pineapple mixture, and make sure you cool the pasta well with lots of cold water. Then combine everything at once. To make it more festive add maraschino cherries and colored marshmallows.

Personal Notes:
Personal Notes:
I love this salad .

 

 

 

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