"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Frog Eye Salad Recipe

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

Phyllis Krutsinger


1 C white sugar
2 T flour
2 1/2 tsp salt
1 1/4 C pineapple juice
2 eggs beaten
1 T lemon juice
3 qts. water
1 T vegitable oil
1 16 oz. box Acini di pepe noodles
3 11 oz. cans mandarine oranges (drained)
2 20 oz. cans pineapple tidbits (drained)
1 20 oz. can crushed pineapple (drained)
1 8 oz. cool whip
1 C marshmallows.

In a saucepan combine sugar, flour, 1/2 tsp. salt, pineapple juice and eggs.
Stir and cook over medium heat until thickened.
Remove from heat add lemon juice and cool to room temp.
Bring water to a boil add oil, remaining salt, and cook pasta until soft.
Rinse under cold water and drain.

In a large bowl combine pasta, egg mixture, oranges, pineapple and whip topping.
Mix well, refrigerate overnight or until chilled.
Before serving, add marshmallows.

Personal Notes:
Personal Notes:
Rob Ploeger's mom gave me this recipe.




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