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Frog-Eyed Salad Recipe

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This recipe for Frog-Eyed Salad, by , is from The Haynes 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!

Brenda Stoddard


1 cup sugar
2 tbsp flour
1 3/4 cup pineapple juice(from drained cans)
2 eggs beaten
1 tbsp lemon juice

1 tbsp cooking oil
1 pkg (16 oz) Acini dep Pepe pasta

3 cans Mandarin oranges-drained
2 cans(20 oz) pineapple chunks or tidbits-drained
1 can (20 oz) pineapple crushed-drained
1 carton (9oz) non dairy whipped cream
1 cup miniature marshmallows
1 cup coconut

Combine sugar, flour and 1/2 tsp of salt in saucepan. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool to room temperature .

Bring 3 quarts water, 2 teaspoon salt and oil to boil. Add Acini de Pepe and cook at rolling bow until tender. Drain and rinse with water. Cool to room temperature.

Combine 2 mixtures and stir lightly. Refrigerate overnight in airtight container. Next morning add fruit, marshmallows, coconut and whip cream. Mix lightly and refrigerate until chilled.

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