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FROG-EYE SALAD Recipe

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This recipe for FROG-EYE SALAD is from , 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 Tblsp Flour
2 1/2 tsp Salt
1 3/4 Cup Pineapple Juice
2 Eggs, beaten
1 Tblsp Lemon Juice
3 qt Water
1 Tblsp Cooking Oil
1 Pkg. Acini de Pepe Pasta
3 Cans Mandarin Oranges (10-15 oz) drained
2 Cans Pineapple Tidbits in it's own juice (20 oz) drained & keep juice
1 Large Container Cool Whip ( 15-16 oz)
1-1 1/2 Cup Miniature Marshmallows
Directions:
Directions:
Combine sugar, flour and 1/2 teaspoon of salt in medium saucepan. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, with remaining 2 teaspoons of salt and oil to a boil. Add the Acini de Pepe and cook to a rolling boil until Acini de Pepe is done, approximately 10 to 15 minutes, stirring frequently. Drain and rinse with cold water. Drain again and cool to room temperature. Combine the egg mixture and the Acini de Pepe. Mix lightly, but thoroughly. Add fruit, Cool Whip and Miniature Marshmallows and refrigerate until chilled in an airtight container. Salad may be refrigerated for as long as a week in an airtight container.
Number Of Servings:
Number Of Servings:
25
Personal Notes:
Personal Notes:
Refreshing cool summer salad that works for holidays also. Can add drained Maraschino Cherries without stems for color at Christmas

 

 

 

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