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Frog’s Eye Salad Recipe

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This recipe for Frog’s Eye Salad is from 2010 Holiday 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:  
1 Cup Sugar
1 Pkg. 16 oz. Pepe Pasta
2 T. Flour
3 Cans 11 oz. Mandarin oranges, drained
2 ½ t. salt
2 Cans, 20 oz. Pineapple chunks, drained
1 ¾ Cup Pineapple Juice
1 Can, 20 oz. Crushed Pineapple, drained
2 Eggs, beaten
1 Carton Dairy Whipped topping
1 T. Lemon Juice
1 Cup Miniature Marshmallows
3 qts. Water
1 Cup Coconut (optional)
1 T. cooking oil
Directions:
Directions:
Combine sugar, flour and ½ t. salt. Gradually stir in Pineapple Juice and Eggs. Cook over moderate heat. Stir until thickened. Add lemon juice. Cool to room temperature.

Bring water, remaining salt and oil to boil. Add Pepe. Cook at rolling boil until Pep is done. (approx. 6 minutes) Drain. Rinse with water. Drain again and cool to room temperature.

Combine egg mixture and pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container.

Next day, add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container.

 

 

 

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