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Frog Eye Salad Recipe

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This recipe for Frog Eye Salad is from The Squier 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:  
1/2 cup sugar
1 Tbsp all purpose flour
1/4 tsp salt
1 8-oz can crushed pineapple, undrained
1 20-oz can pineapple chunks in its own juice, undrained
2 11-oz cans mandarin orange segments, drained
1 egg, beaten
2 tsp lemon juice
1 1/3 cups (8 oz.) Acine di Pepe pasta, uncooked
3 1/2 cups (8 oz) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)
Directions:
Directions:
In medium saucepan, stir together sugar, flour and salt.

Drain pineapple, reserving juice to equal 1 cup

With whisk gradually stir in juice and egg into sugar mixture.

Cook over medium heat, stirring frequently, until mixture comes to a boil.

Stir in lemon juice.

Cool mixture to room temperature.

Meanwhile, cook pasta according to package directions & drain.

Rinse with cold water to cool quickly & drain well.

In a large bowl, stir together pineapple juice mixture and pasta. Cover and refrigerate several hours or overnight.

Add crushed pineapple and chunks, oranges, marshmallows and coconut. Mix gently & thoroughly.

Cover & refrigerate until cold.

Top with whipped topping and garnish with cherries if desired.

 

 

 

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