Frog Eye Salad
We love this salad. It takes a little planning
Prep
Wait
5h
| Category: | Salad |
Ingredients
For
1
Batch(es)
Recipe
| 1 cup(s) sugar |
| 2 1/2 teaspoon(s) salt |
| 2 eggs, beaten |
| 3 qts. water |
| 1 pkg Acini di pepe, pasta |
| 2 cans mandarin oranges, drained |
| 2 cans pineapple chunks, drained |
| 12 ounce(s) cool whip |
| 2 tablespoon(s) flour |
| 1 3/4 cup(s) pineapple juice |
| 1 tablespoon(s) lemon juice |
| 1 tablespoon(s) oil |
| 1 can crushed pineapple, drained |
| 1 cup(s) coconut, optional |
| 1 cup(s) miniature marshmallows |
Frog Eye Salad Directions
- Combine, sugar, flour and 1/2 tsp salt. Gradually stir in pineapple juice and eggs. Cook over medium heat stirring until thickened. Add lemon juice. Cool to room temperature.
- Bring water, remaining salt and oil to a boil. Add pasta. Cook til done, according to package directions, drain, rinse with water, drain and cool.
- Combine egg mixture and pasta, mix lightly but thoroughly.
- Refrigerate overnight in airtight container.
- Next day - add remaining ingredients. Mix Refridgerate until chilled