"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Frog Eye Salad Recipe

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

Contributor:  
Contributor:  
Kristy Jensen
Added: Wednesday, May 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. sugar
1 Tbsp. flour
1/4 tsp. salt
1 20 oz can crushed pineapple
1 8 oz can pineapple tidbits
1 egg, beaten
2 tsp. lemon juice
1 1/3 c. acine di pepe pasta
3 1/2 c. cool whip
2 c. mini marshmallows
1/2 c. coconut
maraschino cherries

Directions:
Directions:
In medium saucepan, stir together sugar, flour, and salt. Drain pineapple, reserving juice to equal 1 cup. Gradually whisk in juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until it boils. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to directions and drain. Rinse with cold water and drain well.

In a large bowl, stir together pineapple juice mixture and pasta. Cover and refrigerate several hours or overnight. Add crushed pineapple and tidbits, marshmallows, coconut, and cool whip. Mix gently and thoroughly. Cover and refrigerate until cold. Top with some cool whip, garnish with cherries.

Personal Notes:
Personal Notes:
You can add mandarin orange slices if you like them.

 

 

 

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