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Frog Eyed Salad Recipe

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This recipe for Frog Eyed Salad, by , is from Celebrating 100 years Johanna Bothof, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, December 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1c. white sugar
3 egg yolks
2tbsp. all purposed flour
2c. pineapple juice
1tbsp. lemon juice
1 (16oz.) package acini di pepe pasta
2 (20oz.) cans pineapple chunks
2 (11oz.) cans of mandarin oranges, drained
3/4c. maraschino cherries, chopped
1 (16oz.) package miniature marshmallows
1 (12oz.) container frozen whipped topping, thawed

Directions:
Directions:
In large sauce pan over low heat, combine sugar, egg yolks, flour, pineapple juice, and lemon juice. Stir and cook until thickened. Remove from heat. While sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
20 min

 

 

 

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