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Frog-Eyed Salad Recipe

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

Contributor:  
Contributor:  
Chrishna Martinez
Added: Friday, September 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box Acini de Pene pasta
1 can pineapple rings
3 cans mandarin oranges
1 c. sugar
2 T. flour
1/2 tsp. salt
1 1/2 cups of the juice from above
2 eggs
1 T. lemon juice
16 oz. cool whip
strawberries, sliced
5 kiwis, sliced
3 c. of mini marshmallows

Directions:
Directions:
Cook and drain the pasta. Be sure to drain with cold water. Cook the pasta "al dente" or with just a little under-cooked. It should still have a bite to it, because you have to add juice and let it sit overnight and you don't want it to get mushy.

Drain and save the juice from the pineapple and mandarin cans. Cut the pineapple rings into tidbit sized chunks. Put the fruit in a bowl and refrigerate.

Cook sugar, flour, salt, eggs, and juice from the fruit over low heat until thick, whisking the whole time, so the eggs don't cook into strings (if the eggs do get stringy you can pour the juice mixture through a strainer before you put it on the macaroni). When the juice mixture is thickened add the lemon juice. Pour over cooked macaroni and stir well. Refrigerate it overnight.

The next morning add the following: the cool whip, the fruit from the bowl, sliced strawberries, sliced Kiwis and the mini marshmallows. Mix the cool whip in making sure to break up all the macaroni that might be stuck together - you don't want big chunks of pasta stuck together. Then mix in the fruit and mallows. Refrigerate for several hours before serving.

 

 

 

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