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Frog Eye Salad Recipe

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

Sharon Cleveland
Added: Monday, March 6, 2006


1 c sugar
2 1/2 tsp salt
1 3/4 c pineapple juice
2 eggs, beaten
1 tbsp lemon juice
3 qts water
1 c miniature marshmallows
1 1/2 tsp flour
1 tbsp cooking oil
1 pkg Acini Di Pepe (pasta)
3 large cans mandarin oranges, drained
2 - 20 oz pineapple chunks, drained
1 - 20 oz crushed pineapple, drained
1 - 9 oz Cool Whip

Combine sugar, flour and 1/2 tsp salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring continually until thickened. Add lemon juice. Cool mixture to room temperature.

Bring water and remaining 2 tsps salt and oil to boil. Add Acini Di Pepe. Cook at rolling boil until done. Drain and rinse with cold water and drain again.

Combine egg mixture and Acini Di Pepe. Mix thoroughly. Refrigerate overnight in airtight container. Next day add remaining ingredients and mix lightly but thoroughly. Refrigerate until chilled in airtight container. Can be kept as long as one week or can be frozen.




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