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Frog Eye Salad Recipe

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This recipe for Frog Eye Salad is from The Martinez Family Cookbook , 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 T Flour
2 1/2 tsp salt
1 3/4 C Pineapple juice
2 Eggs
1 T Lemon Juice
1 Box Ancini De pepe pasta
3 (11 oz) Cans Mandarin oranges, drained
2 (20 oz) cans pineapple chunks, drained
1 (20 oz) can Crushed Pineapple
1 (9 oz) carton Cool Whip
1-2 C mini marshmallows (optional)
1 C coconut (optional)
Directions:
Directions:
The night before, combine sugar, flour and 1/2 tsp salt. Gradually sir in pineapple juice, drained from the canned pineapple, and eggs. Cook over medium heat, stirring until thick. Add lemon juice and cool to room temperature. Cook Ancini De Pepe as directed. Cool. Mix together lightly and refrigerate overnight. Next morning, add remaining ingredients and mix lightly.
Number Of Servings:
Number Of Servings:
18-20 Servings
Personal Notes:
Personal Notes:
Drain all of the fruits well. The less juice, the better. If I'm in a hurry, I don't let the pasta and sauce blend overnight. I just let the sauce cool and then mix everything together and serve.

 

 

 

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