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Frog-eye salad (Acini de Pepe) Recipe

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This recipe for Frog-eye salad (Acini de Pepe), by , is from The Farr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nelda Whitehead
Added: Monday, April 6, 2009


1 c. sugar
2 T. flour
1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 T. lemon juice
3 quarts water
1 T. oil
2 tsp. salt
1 pkg. (16 oz) Acini de Pepe paste
3 cans (11oz. each) mandarin oranges
2 cans (20 oz. each) pineapple tidbits or chunks
1 can (20 oz.) crushed pineapple
2-12 oz. cool whip
2 c. miniature marshmallows

Drain all cans of fruit and save the pineapple juice. Combine sugar, flour, and 1/2 tsp. of salt. Gradually stir in pineapple juice and eggs. cook over moderate heat, stirring until thickened. Add lemon juice. Let cool.
Bring water, salt, and oil to boil then add acini de pepe. Cook at rolling boil until pasta is done. Drain pasta, rinse with water, drain again and cool to room temperature. Combine egg mixture and acini de pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Salad may be refrigerated for as long as a week in airtight container.

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