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Frog Eye Salad Recipe

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This recipe for Frog Eye Salad is from The Steffen/Cochran Family Cookbook Project, 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 tbsp. flour
2 1/2 tsp salt
1 3/4 cup pineapple juice
2 eggs, beaten
1 tbsp. lemon juice
3 qts water
1 tbsp. cooking oil
1 12oz. carton cool whip
1 pkg. acini de Pepi
3 cans 11 oz. mandarin oranges, drained
2 cans 20 oz. pineapple chunks, drained
1 can 20 oz. crushed pineapple, drained
1 cup miniature marshmallows, optional
1 cup coconut, optional
Directions:
Directions:
Combine sugar, flour and 1/2 tsp salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, 2 tsp. salt and oil to boil. Add Acini de Pepi and cook at rolling boil until done. Drain, rinse in cold water and drain again. Cool, combine egg mixture with macaroni and refrigerate overnite in airtight container. Next day add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad will stay as long as a week. It may be frozen, although freezing somewhat alters the texture.
Number Of Servings:
Number Of Servings:
25 servings

 

 

 

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