This recipe for Frog Eye Salad, by Peggy Haynie, is from The Haynie Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb Acini de Pepe (pasta) Cooked with tbs oil and salt, rinsed and drained Blend and cook to thicken: 1 C sugar 1/2 tsp salt 2 tbs flour 2 eggs 1 tbs lemon juice 1 3/4 C pineapple juice Add to pasta. Fold in 1 can crushed pineapple 2 cans of drained pineapple tidbits 3 cans of mandarin oranges Fold in 8 oz container of cool whip
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