"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Acini De Pepe Salad (Frog Eye Salad), by Alicia Cluff, is from RQ&N Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 cup de pepe 1 cup crushed pineapple 1 can chunk pineapple 1 1/3 cup pineapple juice 1 tsp. salt apples, diced miniature marshmallows 3 eggs 2 rounded Tbs. flour 1 cup sugar 9 oz. tub Dream Whip
Cook de pepe for 5 minutes; rinse with hot water and drain. Cook eggs, flour, salt, sugar and pineapple juice together. Pour over the de pepe. Add apples and pineapple. Let set for 1 1/2 hours or overnight. Add Dream Whip or real whipped cream and marshmallows.
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