We have officially started barbeque-ing again! This rings in the summer season of get-togethers. I’m always asked to bring something, and this is a classic, isn't it? I swear this is at every party with more than 15 people! It is a wonderful go-to recipe, and I have to admit, THIS recipe is one of the best that I have had. It has a couple extra ingredients that I have not seen in other Frog Eye Salad recipes...that must be what makes it so yummy!
Frog Eye Salad
1 C. sugar
2 Tbsp. flour
1 3/4 C. pineapple juice(from tidbits below)
1 Tbsp. lemon juice
Salt if desired (1 tsp.)
3 quarts of water
1 - 16 oz. acini de pepe pasta
3 cans mandarin oranges
2 cans pineapple tidbits
1 can crushed pineapple
1 carton cool whip (9 oz), partially thawed
1 C. miniature marshmallows
1 C. coconut (optional)
Drain 2 cans of pineapple tidbits to make 1 3/4 C. juice. Combine sugar and flour and salt in a sauce pan. Slowly beat in the two eggs, then gradually stir in the pineapple juice. Cook over moderate heat until thickened. Add lemon juice. Cool to room temperature.
Meanwhile, bring water to boil and add acini de pepe. Cook at rolling boil until done and drain
pasta. Rinse with cold water and drain again. Cool to room temperature.
Combine egg mixture and pasta and refrigerate overnight in airtight container.
Drain mandarin oranges and crushed pineapple and add to pasta. Mix in cool whip, marshmallows, and coconut, if desired. Refrigerate until chilled.
Recipe from Wendy