"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 A Lifetime of Memories from the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evie Brennan
Added: Thursday, March 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Sugar
2 tbsp flour
2 and 1/2 tsp salt
1-3/4 cups pineapple juice (from future ingredients)
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon cooking oil
1 package (16 oz) Acini de Pepe
3 cans Mandarin oranges (11 oz), drained
2 cans (20 oz) pineapple chunks, drained
1 can (20 oz) crushed pineapple, drained
1 carton (9 oz) non dairy whipped topping
1 cup miniature marshmallows (optional)
1 cup coconut (optional)

Directions:
Directions:
Combine sugar, flour, and one-half teaspoon of the salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining 2 teaspoons of salt and oil to boil. Add Acini de Pepe. Cook at rolling boil until Acini de Pepe is done. Drain Acini de Pepe and rinse with water. Drain again and cool to room temperature. Combine egg mixture and Acini de Pepe. Mix lightly but thoroughly. Refrigerate overnight in a sealed air tight container. Add remaining ingredients, mix lightly but thoroughly. Refrigerate until chilled in an air tight container. Salad will keep for up to a week (add marshmallows just prior to serving).

Number Of Servings:
Number Of Servings:
25
Personal Notes:
Personal Notes:
This is Andrea's favorite salad!

 

 

 

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