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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Frog-Eyed Salad Recipe

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This recipe for Frog-Eyed Salad is from Bernie Hamm's Kitchen, 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:  
1/2 of a one pound package of Acini de Pepe-type pasta
1 egg
1/2 cup granulated sugar
1 cup marshmallows
1 teaspoon flour
1 cup whipping cream, whipped
1/4 teaspoon salt
1 can juice-packed crushed pineapple, drained (juice reserved)
1 can fruit cocktail, drained
Directions:
Directions:
Cook pasta per package instructions; drain. In a heavy saucepan, beat egg with a wire whisk until foamy. Stir in sugar, flour, salt, and reserved pineapple juice. over low heat, cook, and stir until thickened and bubbly. In a large bowl, combine pasta with egg mixture. Chill thoroughly about one hour. Stir in pineapple, fruit cocktail, and marshmallows. Fold in whipped cream. Cover, chill thoroughly. Stir prior to serving. Refrigerate leftovers.
Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
N/A
Personal Notes:
Personal Notes:
This is an addictive, ambrosia-like dish. Acini de pepe resembled little pellets.

 

 

 

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