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Frog Eye Salad Recipe

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This recipe for Frog Eye Salad, by , is from Jukes Family Recipes 2020, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Miriam Hawkins


1 c. sugar
2 tbsp. flour
2 tsp. salt
1 pineapple juice
2 eggs, beaten
1 tbsp. lemon juice
3 quarts water
1 tbsp. cooking oil
1 pkg Acini de Pepe
3 11-oz cans mandarin oranges (drained)
2 20-oz cans pineapple chunks (drained)
1 20-oz can crushed pineapple (drained)
1 9-oz Cool Whip
1 cup miniature marshmallows (optional)
1 cup coconut (optional)

Combine sugar, flour and 1/2 tsp. salt. Stir in pineapple juice and eggs. Cook over moderate heat, stir until thick (10-12 min). Remove from heat. Add lemon juice and cool at room temperature.

Boil water, add remaining salt and oil, cook Acini de Pepe until done (10 min), drain, rinse with water, cool at room temperature.

Combine egg mixture with Acini de Pepe, refrigerate overnight. ( or if you're in a hurry you could put it in the freezer until chilled all the way through, I've done that before).

Next day: Mix in fruit and Cool Whip, etcetera.




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