"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for FROGS EYE SALAD, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janice Bennett
Added: Sunday, August 2, 2009


1 c sugar
2 T flour
2 1/2 t salt
1 3/4 c pineapple juice (use juice from canned pineapple chunks)
2 eggs beaten
1 T lemon juice
3 qt water
1 T cooking oil
1 (16oz) pkg Acini Pepe pasta
3 (11oz) cans mandarin oranges, drained
2 (20oz) cans pineapple chunks
1 (20oz) can crushed pineapple
1 (9oz) whipped topping
1 c mini marshmallows
1 c coconut

Drain the 2 (20oz) cans of chunk pineapple. Set juice aside to use later. In a large bowl combine sugar, flour,and half of the salt. Stir in the reserved pineapple juice and eggs. Cook over moderate heat until thickened, stirring frequently. Add the lemon juice and cool to room temperature. In a large kettle bring water, remaining salt and oil to a boil. Add pasta and cook until done. Drain and rinse pasta with cool water. Cool to room temperature. Combine egg mixture to cooked pasta and mix lightly. Refrigerate overnight in airtight container. The next morning add the remain ingredients, mix thoroughly and chill.

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