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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Frog Eye Salad Recipe

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This recipe for Frog Eye Salad is from A Lifetime of Memories from the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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