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Frog Eye Salad Recipe

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This recipe for Frog Eye Salad, by , is from Jenni's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jenni Richhart


3/4 c Acini de pepe pasta

1/2 c. sugar
1 Tbsp. flour
1/4 tsp. salt
1 c. pineapple juice (drain from pineapple)
1 egg, beaten well
2 tsp. lemon juice

2 (11 oz.) cans mandarin oranges
1 (16oz) can pineapple tidbits
1 c. mini marshmallows (optional)
1 8oz. container cool whip

Boil pasta in salted water for 12 minutes. Drain pasta in small strainer (not colander) and rinse with cold water to prevent further cooking.

Combine sugar, flour, and salt. Add pineapple juice and egg, cook over medium heat until thickened. Add lemon juice. Fold cooked sauce into pasta. It will appear a bit soupy. Cover with plastic wrap and refrigerate this mixture for 1/2 hour or more. When chilled, add drained mandarin oranges and drained pineapple. If desired mix in marshmallows. Fold in whipped topping.




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