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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Frog-Eye Salad Recipe

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This recipe for Frog-Eye Salad is from International Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
--------------- BOIL
1 16-oz. pkg. acinni de pepe pasta

--------------- COOK
2 c. fruit juice (Drained from cans)
1 c. sugar
3 egg yolk
2 tbls. flour
1 tbls. lemon juice

--------------- COMBINE AFTER REFRIGERATION
1 20-oz. can pineapple tidbits (crushed or tidbits)
22 oz. can mandarin orange segments
1 9-oz. carton cool whip

--------------- ADDITIONAL INGREDIENTS
1 small jar maraschino cherries
1 c. coconut
3 c. miniature marshmallows
Directions:
Directions:
Follow package directions to cook pasta. While water is boiling, drain the juice from cans of fruit to equal 2 cups, add water if necessary. In a small sauce pan combine fruit juice, flour, sugar, egg yolk and lemon juice. Cook sauce until it thickens. When pasta is done cooking, strain and rinse in cold water until cool. Combine pasta and thickened sauce. Refrigerate overnight (or at least 8 hours). Add remaining ingredients. Salad is ready to serve.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
SOURCE: Marcella Goodwater
Our family holiday meal is not complete without this recipe.

 

 

 

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