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"Those who forget the pasta are condemned to reheat it."--Unknown

Frog-eye Salad Recipe

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This recipe for Frog-eye Salad is from The Ann Arbor 2nd Ward 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:  
1pkg Acini de Pepe (in the macaroni section in store)
1 c sugar
2 T flour
2 1/2 tsp salt
2 eggs, beaten
1 can 20 oz crushed pineapple, drained
2 cans (20oz each) pineapple chunks, drained
1 3/4 c pineapple juice
1 T lemon juice
1 T cooking oil
1 9 oz cool whip
1 c mini marshmallows
3 cans 11oz each mandarin oranges, drained
1 c coconut
Directions:
Directions:
Combine sugar, flour, eggs, 1/2 tsp salt, pineapple juice and lemon juice. Cook over med heat until slightly thick. Cool in fridge 2 hours. Cook Acini de Pepe 12-15 min in 3 qts water until done. Add2 tsp salt and 1 tsp oil as it cooks. Drain and stir in thickened sauce. Refrigerate overnight.

Add drained oranges, mini marshmallows, drained pineapple and Cool Whip.
Keeps well. Serves 25+ Easy to halve.
Personal Notes:
Personal Notes:
This is great for large attended events. It is called frog-eye salad because the Acini de Pepe is tiny pasta which looks like frog eyes when cooked.

 

 

 

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