"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

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.

Colleen Bontrager
Added: Friday, February 27, 2009


1 cup white sugar
2 tbsp flour
1/2 tsp salt
1 3/4 cup pineapple juice
2 eggs, beaten
1 tbsp lemon juice
3 quarts water
1 tbsp vegetable oil
1 - 16 oz bag of acini de pepe pasta noodles
3 - 11 oz cans mandarin oranges, drained.
2 - 20 oz cans pineapple tidbits, drained.
1 - 20 oz can crushed pineapple, drained.
1 - 8 oz whipped topping
1 bag mini marshmellows

1. In a sauce pan combine sugar, flour, salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat and add lemon juice. Cool to room temperature.

2. Bring water to a boil, add oil. Cook pasta until al dente. Rinse under cold water and drain.

3. In a large bowl combine pasta, egg mixture, oranges, pineapple and whipped topping. Mix well and refridgerate overnight or until chilled.

Before serving add marshmellows :)




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