"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Frog's Eye Salad Recipe

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This recipe for Frog's Eye Salad, by , is from The Andrus Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Ayres

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
1 T. flour
1/2 t. salt
1 3/4 cup pineapple juice
2 eggs, beaten
1 T. lemon juice
1 - 9 oz. cool whip
1 - 20 oz. crushed pineapple
2 - 20 oz. pineapple tidbits
2 - 11 oz. mandarin oranges
1 box acini de pepe pasta
1 cup mini marshmallows
1 cup shredded coconut

Directions:
Directions:
Mix together sugar, flour, salt, pineapple juice, and beaten eggs. Combine and cook over medium heat stirring constantly until it thickens. Add lemon juice. Set aside to cool. Boil salted water, add pasta and return to boil, 5-8 minutes. Rinse. Mix with cooled sauce and refrigerate overnight.

Next day - mix pasta mixture with cool whip and well drained fruit. Chill well.

Note: This serves 25, adjust as needed.

Number Of Servings:
Number Of Servings:
25

 

 

 

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