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Frog Eye Salad Recipe

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This recipe for Frog Eye Salad is from The Burden Family Cookbook Project, 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 ½ tsp salt
1 ¾ cup unsweetened pineapple juice drained from fruit
2 eggs, beaten
1 tbsp lemon juice
3 quarts water
1 tbsp Vegetable oil
1 (16 oz) pkg Acini de Pepe Pasta
3 (11 oz) cans mandarin oranges,drained
2 (20 oz) cans pineapple tidbits, drained
1 (20 oz) can crushed pineapple, drained
1 (8 oz) Cool Whip
1 cup minature marshmallows
1 cup shredded coconut
Directions:
Directions:
In a 2 quart sauce pan, combine sugar, flour, ½ tsp salt, pineapple juice and beaten eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature. Set aside

Bring 3 quarts water to boil in 4 quart pan, add oil, remaining salt, and pasta. Cook until al dente. Drain and rinse under cold water. Set aside

In a large bowl, combine egg mixture, pasta, oranges, pineapple, and whipped topping. Mix well and refrigerate overnight to allow flavors to blend. Before serving add marshmallows and coconut. Toss and serve.

Serves A LOT of people!!
Number Of Servings:
Number Of Servings:
LOTS
Preparation Time:
Preparation Time:
1 hour, plus overnight refrigeration

 

 

 

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