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"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 is from The Bodmer Family Cookbook, 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 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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