"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Acini Di Pepe Fruit Salad (Frog Eye Salad) Recipe

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This recipe for Acini Di Pepe Fruit Salad (Frog Eye Salad), by , is from The Madson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marcy Madson
Added: Friday, April 25, 2008


20 oz. can crushed pineapple
2 cans mandarin oranges, drained
20 oz. can pineapple chunks
1/2 (10 oz.) pkg. min. marshmallows
1 c. sugar
8 oz. carton frozen whipped topping
2 T. flour

2 eggs, beaten

1 1/4 c. acini di pepe pasta

Drain cr. pineapple and pineapple chunks, reserving 1 3/4 c. juice. In medium saucepan, combine pineapple juice, sugar, flour and eggs. Cook over medium heat, stirring frequently, until thick. Cool.
In large saucepan, cook pasta in 5 c. salted water for 12 minutes; drain. Rinse in cold water; drain.
Combine pasta with cooled dressing. Cover and refrigerate overnight.
Add pineapple, mandarin oranges and marshmallows. Gently stir in whipped topping. Cover and refrigerate about 12 hrs. before serving.




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