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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

FROG EYE SALAD Recipe

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This recipe for FROG EYE SALAD is from By George, It's UDDERLY Delicious!!, 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 c. sugar 2 tbsp. flour
1/2 tsp. salt 1 3/4 c. pineapple juice
2 eggs (beaten) 1 16-oz box Acini De Pepe pasta
3 11-oz cans mandarin oranges 2 20-oz cans pineapple chunks
1 20-oz can crushed pineapple 8 oz. Cool Whip
1 c. miniature marshmallows (optional) 1 c. coconut (optional)
Directions:
Directions:
Pudding: Combine sugar, flour, salt, pineapple juice (from canned pineapple), and eggs in a saucepan, bring to a boil, stirring frequently to prevent sticking. Reduce heat, cook until mixture coats a spoon, let cool to room temp. Pasta: Bring 3 quarts of water, 2 tsp salt, and 1 tbsp oil to a boil, add pasta. Drain, rinse well, drain again, and cool to room temp. Combine pudding and pasta in a large bowl and mix lightly, refrigerate overnight in an airtight container. Before serving, add remaining ingredients. Refrigerate until chilled in an airtight container. May be refrigerated up to one week.
Personal Notes:
Personal Notes:
Sylvia: If you need a large salad for a crowd that everyone likes, this is it.
Sara: It makes a lot, so make sure you have an extra large mixing bowl or several regularly large mixing bowls on-hand. The recipe can also easily be cut in-half.

 

 

 

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