Sunday, June 21, 2009

Frog Eye Salad

This is the perfect accompaniment to a summer BBQ. It makes a ton though, so beware!

Frog Eye Salad

1 c. sugar
2 ½ c. pineapple juice
3 T. flour
2 beaten eggs
1 T. lemon juice
1 pkg. Acini di Pepe pasta
3 quarts water
1 T. oil
2 cans (20 oz.) pineapple tidbits, drained
2 or 3 cans (6 oz. each) mandarin oranges drained and cut up
2 cartons (8 oz.) non-dairy whipped topping
2 cups marshmallows
1 c. shredded coconut

Combine sugar, pineapple juice, flour, eggs, ½ tsp. salt and lemon juice. Cook to thicken, and then cool.

Combine Acini de Pepe, water, oil, 2 tsp. salt and cook for 12 minutes. Drain and cool. Add pineapple mixture. Cover and refrigerate overnight.

In the morning add pineapple tidbits, oranges, topping and marshmallows.

This serves a crowd of people and can be stored in the refrigerator for up to two weeks.
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