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This recipe for FROG-EYE SALAD, by , is from TIME TO EAT!, 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!

Cathy (Mom)


1 c. white sugar
2 Tbsp. flour
2  tsp. salt
2 eggs, beaten
1 Tbsp. lemon juice
3 qt. water
1 Tbsp. vegetable oil
1 16-oz acini di pepe pasta
3 lg. cans mandarin oranges
2 lg. cans pineapple tidbits
1 lg. can crushed pineapple
1 8-oz. Cool Whip, thawed
1 c. miniature marshmallows
1 c. shredded coconut

Drain fruit and save juice. Add either water or pineapple juice to make 1 cup. In a sauce pan, combine sugar, flour, teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temp. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain. In bowl, mix pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and chill. Before serving add marshmallows and coconut.




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