"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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 FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenni Richhart

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c Acini de pepe pasta

Sauce:
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

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

Directions:
Directions:
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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