Frog Eye Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup sugar
2 teaspoons flour
½ teaspoon salt
1 ¾ cup pinapple juice (reserved from can)
2 beaten eggs
1 tablespoon lemon juice
1 teaspoon cooking oil
1 16 ounce Acine de Pepe noodles
3 11 ounce cans mandarin oranges, drained
2 20 oucnce cans pineapple tidbits, drained - reservice juice
1 20 ounce can crushed pinapple, drained
1 9 ounce carton cook whip
1 cup mini marshmallows, optional
1 cup coconut, optional
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Directions: |
Directions:Combine sugar, flour and salt in saucepan before heating and gradually stir in pineapple juice and eggs. Cook over low to medium heat stirring, until thickened. Add lemon juice. Set aside to cool to room temperature. Bring water, oil and 2 teaspoons of salt to boil on high heat. Add Acini de Pepe and cook until done. Drain, rinse with cold water and drain well again. Combine noodles with cooked sauce and seal in container and refrigerate overnight. Drain all fruit very well, place in container and refrigerate overnight also. Next day, combine noodle mixture and fruit, add marshmallows and coconut and mix in cool whip. Makes a lot and great for gathering! |
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Number Of
Servings: |
Number Of
Servings:Up to 20 people |
Personal
Notes: |
Personal
Notes: If you like pineapple you can add another can of crushed pineapple. You can reduce recipe by half for a family portion. This last 2-3 days in the refrigerator, add a little cool whip each time you serve as it dries out a little when stored. Another option is to not add any cool whip to the full recipe if you are using over time and mix with cool whip each time you serve.
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