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Frog-Eye Salad Recipe

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Frog-Eye Salad image
Marcella Goodwater


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

Cynthia Bhatnagar
Added: Tuesday, August 11, 2009


--------------- BOIL
1 16-oz. pkg. acinni de pepe pasta

--------------- COOK
2 c. fruit juice (Drained from cans)
1 c. sugar
3 egg yolk
2 tbls. flour
1 tbls. lemon juice

1 20-oz. can pineapple tidbits (crushed or tidbits)
22 oz. can mandarin orange segments
1 9-oz. carton cool whip

1 small jar maraschino cherries
1 c. coconut
3 c. miniature marshmallows

Follow package directions to cook pasta. While water is boiling, drain the juice from cans of fruit to equal 2 cups, add water if necessary. In a small sauce pan combine fruit juice, flour, sugar, egg yolk and lemon juice. Cook sauce until it thickens. When pasta is done cooking, strain and rinse in cold water until cool. Combine pasta and thickened sauce. Refrigerate overnight (or at least 8 hours). Add remaining ingredients. Salad is ready to serve.

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SOURCE: Marcella Goodwater
Our family holiday meal is not complete without this recipe.




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