"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Frog-Eye Salad Recipe

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This recipe for Frog-Eye Salad, by , 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!

Contributor:  
Contributor:  
Beth Lefgren

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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