"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Frog Eye Salad Recipe

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

Contributor:  
Contributor:  
Bodmer Rebecca
Added: Tuesday, July 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar, 2 T. flour, 2 1/2 tsp. salt, 1 3/4 cup pineapple juice, 2 eggs beaten, 1 T. lemon juice, 3 quarts water, 1 T. oil, 16 oz. acini de pipi pasta, 3 cans mandarin oranges, 2 cans pineapple chunks, 1 20oz can crushed pineapple, 8 oz. coolwhip, marshmellows (optional)

Directions:
Directions:
Cook over medium heat until thick the sugar, flour, salt, pineapple juice and eggs. Add lemon juice last. Cool. Cook pasta, rinse and drain. Combine with above mixture. Mix lightly. Refrigerate overnight. Add the fruit and coolwhip and marshmellows the 2nd day. Combine well and chill until ready to serve.

Number Of Servings:
Number Of Servings:
25
Personal Notes:
Personal Notes:
I always keep these ingredients on hand. This makes a large yummy salad for large group. This is one of the salads we made for Mindy's wedding reception. People think it is tapioca and tend to avoid it until they actually taste it and then are hooked!

 

 

 

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