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This recipe for FROG EYE SALAD, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, January 19, 2009


1 c sugar
2 tsp flour
1/2 tsp salt
1 3/4 c pineapple juice
2 eggs - beaten
1 Tbsp lemon juice
3 quarts water
2 tsp salt
1 tsp cooking oil
1 pkg Acini De Pepe
3 cans mandarin oranges - drained
2 cans crushed pineapple - drained
1 carton Cool Whip

Combine sugar, flour, and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature.
Bring water, 2 teaspoons salt, and oil to a boil. Add Acini de Pepe. Cook at a rolling boil until Acini de Pepe is done. Drain and rinse with cool water, drain again and cool to room temperature.
Combine egg mixture and Acini de Pepe, mix lightly but thoroughly. Refrigerate overnight, in an air tight container. Add remaining ingredients, stir well and refrigerate as long as a week in air tight container.

Personal Notes:
Personal Notes:
Variation- Add red (or green) food coloring to pasta as it cooks. You may also add a package of colored marshmallows.

NOTE: Acini de Pepe is a very tiny pasta




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