Ingredients: |
Ingredients: 1 c. sugar
2 T. flour
2-1/2 tsp. salt, divided use
3/4 c. pineapple juice, using juice from cans of pineapple
2 eggs, well beaten
1 T. lemon juice
1 T. oil
16oz. pkg. Acini de Pepe pasta
3 11oz. cans mandarin oranges, drained
2 20oz. cans pineapple chunks, drained and juice reserved
2 20oz. cans crushed pineapple, drained and juice reserved
12oz. Cool Whip
1 c. miniature marshmallows
1 c. shredded coconut
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Directions: |
Directions:Combine sugar, flour and 1/2 tsp. salt in a saucepan. Gradually add pineapple juice and eggs; cook over medium heat until thick, stirring frequently. Add lemon juice, blend well and cool mixture to room temperature. Boil 3 quarts of water, 2 tsp. salt and 1 T. oil. Add pasta and cook to a rolling boil until done, about 7-8 minutes. Drain pasta and rinse with cold water; drain well. Add pineapple sauce and stir lightly, but well. Refrigerate overnight in an airtight container. The next morning, remove from refrigerator and let stand for about 30 minutes. Transfer to a very large mixing bowl. Add crushed pineapple, mix well. Add coconut, mix well. Add pineapple chunks, mix well. Add mandarin oranges, mixing gently, but well. Add marshmallows, mixing gently, but well. Transfer salad to a large, clear glass serving bowl. Cover with plastic wrap and chill until ready to serve. |
Personal
Notes: |
Personal
Notes: Make sure mandarin oranges and pineapple are well drained. After pouring juices from cans, place fruits in separate airtight containers, lined with double thickness paper towels and refrigerate overnight. Also, you may choose to use colored marshmallows for a more festive look. You can set aside a few orange slices and marshmallows to garnish the top of the salad.
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This recipe for FROG EYE SALAD is from