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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Frog-Eye Salad Recipe

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This recipe for Frog-Eye Salad is from Recipes from the Heart , 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:  
Bring 3 qts. of water with 1 Tbs. cooking oil and 2 tsp. salt to a boil. Add 1 box of Acine de Pepe and cook 8 minutes. Drain well and cool.
2 Tbs. flour 1 C. sugar
2 eggs, beaten 1/2 tsp. salt
1 3/4 C. pineapple juice
Directions:
Directions:
Combine (in the order given) and cook until thickened. Cool slightly. Fold in cooked Acine de Pepe and refrigerate overnight.
The next day fold the following ingredients into the Acine de Pepe mixture:
2 cans mandarin oranges, well drained

1 20-oz. can crushed pineapple, undrained
1 20-oz. can pineapple, chunks or tidbits, drained
9-oz. Cool Whip
2 C. miniature marshmallows (optional)
Chill well, refrigerate and serve. Garnish with mint leaves.

 

 

 

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