"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Frog Eye Salad Recipe

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

Tami Tew
Added: Thursday, August 10, 2006


1 c. sugar
2 T. flour
1/2 tsp. salt
1 3/4 c. pineapple juice (from canned pineapple)
2 eggs, beaten
1 T. lemon juice
1 c. mini marshmallows
1 16-ox. pkg acini de pepe
2-3 (11-oz.) cans mandarin oranges
2 (20-oz.) cans pineapple chunks
1 (20 oz.) can crushed pineapple
9 oz. Cool Whip
1 c. coconut (optional)

Combine sugar, flour, and salt. Stir in pineapple juice
and eggs. Cook on moderate heat, stirring until
thickened. Add lemon juice. Cool to room temperature.
Bring 3 qt. water, 2 tsp. salt, and 1 T. oil to a boil. Add
acini de pepe. Cook (rolling boil) until done. Drain
acini and rinse with cool water to room temperature.
Combine egg mixture and acini. Mix lightly but
thoroughly. Refrigerate in an airtight container until
well chilled (overnight is best). Add remaining
ingredients and refrigerate in an airtight container until
ready to serve. Enjoy!

Number Of Servings:
Number Of Servings:
a lot!
Personal Notes:
Personal Notes:
Oldie but goodie--we love it!




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