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Fish Eye Salad Recipe

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This recipe for Fish Eye Salad is from The Family 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:  
3/4 c white sugar
1 Tbsp all-purpose flour
1/2 tsp salt
2/3 c unsweetened pineapple juice
1 eggs, beaten
1 Tbsp lemon juice
3 quarts water
1 Tbsp vegetable oil
1 (16 ounce) package acini di pepe pasta
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) cans pineapple tidbits, drained
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
Directions:
Directions:
In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Optional: add marshmallows and coconut. Toss and serve.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
overnight

 

 

 

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