Frog Eye Salad Recipe

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This recipe for Frog Eye Salad is from A Soldier's Chow, 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: Soups, Stews, Salads and Sandwiches

Ingredients:	Ingredients: 16 ounces acini di pepe pasta 1 cup sugar 3 eggs, beaten 1/2 teaspoon salt 12 ounces fat-free whipped topping, thawed 2 (15 ounce) cans pineapple tidbits (undrained) 2 (11 ounce) cans mandarin oranges, drained 1/2 cup maraschino cherry, chopped OPTIONAL 2 cups fresh blueberries (or thawed if frozen) OPTIONAL 10 1/2 ounces mini marshmallows

Directions:	Directions: Cook pasta, drain, rinse under cold running water. Drain pineapple, reserving 1 3/4 cup juice for use later. Cover & refrigerate pineapple and then pour the reserved juice into a medium sauce pan, adding sugar, eggs, and salt. Cook, stirring constantly until mixture is thick. Then remove it from the heat and stir into pasta, mixing well. Cover & refrigerate overnight. The next day add the drained pineapple, whipped topping, oranges, cherries (optional), blueberries (optional), and marshmallows; blending lightly but, thoroughly. Cover & chill for 6 to 8 hours.

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Frog Eye Salad Recipe

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Directions: