"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Frog-Eye Salad Recipe

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

Contributor:  
Contributor:  
Lois Ziebol
Added: Wednesday, December 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
2 T. flour
1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 T. lemon juice
3 qts. water
1 T. cooking oil
2 tsp. salt
1 pkg. (16 oz.) Acini de Pepe
2 cans (20 oz.) pineapple chunks, drained
3 cans (11 oz.) mandarin oranges, drained
1 can (20 oz.) crushed pineapple, drained
1 c. miniature marshmallows
1 c. coconut, optional
13.5 oz. Cool Whip

Directions:
Directions:
For the custard, combine sugar, flour and salt. Gradually stir in pineapple juice and 2 beaten eggs. Cook over moderate heat, stirring until thickened. Add lemon juice and cool to room temperature. Bring water, oil and salt to boil. Add Acini de Pepe, cooking at rolling boil until done. Drain and rinse. Cool to room temperature. Combine cooked custard, acini de pepe, pineapple chunks, oranges, crushed pineapple, marshmallows and coconut. Fold in Cool Whip. Chill in airtight container. Salad may be refrigerated for as long as a week.

Number Of Servings:
Number Of Servings:
25 Servings
Personal Notes:
Personal Notes:
This debuted at Brenda and Dave's wedding, I believe. More memorable than the salad was the search for the Acini de Pepe. The recipe is from Lucy Steen of Iowa.

 

 

 

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