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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Frog Eye Salad Recipe

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This recipe for Frog Eye Salad is from THE BIG BLUE JAR , 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
2 tbsp flour
2 1/2 tsp salt
1 3/4 cups unsweetened pineapple juice
2 eggs, beaten
1 tbsp lemon juice
3 quarts water
1 tbsp vegetable oil
1 16 oz package acini di pepe pasta
2 11 oz cans mandarin oranges, drained
2 20oz cans pineapple tidbits, drained
1 20oz can crushed pineapple, drained
1 8oz frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut (optional)
Directions:
Directions:
In a saucepan, combine sugar, flour, 1/2 tsp salt, pineapple juice, and eggs. Stir and cook over medium heat until mixture is thickened. remove from heat; add lemon juice and cool to room temperature.
Bring water to boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.
Personal Notes:
Personal Notes:
Marianne brought this to one of the Fall potlucks. It was a hit. I remember all the mommys and grannys saying how fun it would be for little ones.

 

 

 

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