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Frog Eye Salad Recipe

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This recipe for Frog Eye Salad is from E-LAB-ORATE 5th Ed., 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 T. Flour
2½ t. Salt
1 3/4 C. Pineapple Juice (you will have enough from draining pineapple)
2 Eggs, beaten
1 T. Lemon juice
3 qts. Water
1 T. Cooking oil
1-16 oz. Acine de Pepe (San Giorgio Brand Pasta from Krogers)
3-11 oz. Mandarin oranges, drained
2-20 oz. Pineapple chunks, drained -- save the juice
1-20 oz. Pineapple, crushed, drained -- save the juice
1-8 oz. Whipped topping
1 C. Miniature marshmallows, optional
1 C. Coconut, optional
Directions:
Directions:
Combine sugar, flour and ½t. Salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining 2t. salt and oil to boil. Add Acine de Pepe. Cook at a rolling boil until done. Drain, rinse with water, drain again and cool to room temperature. Combine egg mixture and Acine de Pepe. Mix lightly but thoroughly. Next morning add remaining ingredients. Mix lightly by again thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in n airtight container.
Personal Notes:
Personal Notes:
Note: I don’t add marshmallows or coconut. Also I drain all fruit and refrigerate overnight. Be sure to use a big container.

 

 

 

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