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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Frog's Eye Salad Recipe

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This recipe for Frog's Eye Salad is from Barbara Stofferahn's Favorite Recipes, 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:  
1 c. sugar
2 tbsp. flour
2 eggs, beaten
1 tbsp. lemon juice
1 lb. Acini de Pepe dried pasta
3 cans (11 oz.) mandarin oranges
2 cans (20 oz.) pineapple chunks, reserve juice
1 c. flaked coconut
1 c. mini marshmallows
1 9 oz. carton non-dairy whipped topping
Directions:
Directions:
For sauce, combine sugar with flour. Drain canned pineapple chunks, reserving the juice. Stir 1¾ c. pineapple juice with beaten eggs into flour/sugar mixture. Cool over medium low heat until thickened. Add lemon juice and cool to room temperature. Cook Acini de Pepe pasta per directions on the box and cool by running cold water over it in a strainer and drain well. Combine cooked mixture and pasta and refrigerate overnight. Drain mandarin oranges, add them, drained pineapple chunks, coconut, and mini marshmallows. Lastly, add non-dairy whipped topping. Store in refrigerator. Can be frozen but, if so, don't add marshmallows.

 

 

 

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