"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Frog Eye Salad Recipe

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

Colleen Bontrager
Added: Friday, February 27, 2009


1 cup white sugar
2 tbsp flour
1/2 tsp salt
1 3/4 cup pineapple juice
2 eggs, beaten
1 tbsp lemon juice
3 quarts water
1 tbsp vegetable oil
1 - 16 oz bag of acini de pepe pasta noodles
3 - 11 oz cans mandarin oranges, drained.
2 - 20 oz cans pineapple tidbits, drained.
1 - 20 oz can crushed pineapple, drained.
1 - 8 oz whipped topping
1 bag mini marshmellows

1. In a sauce pan combine sugar, flour, salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat and add lemon juice. Cool to room temperature.

2. Bring water to a boil, add oil. Cook pasta until al dente. Rinse under cold water and drain.

3. In a large bowl combine pasta, egg mixture, oranges, pineapple and whipped topping. Mix well and refridgerate overnight or until chilled.

Before serving add marshmellows :)




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