Frog eye salad

Frog eye salad

Ingredients/Components

• sugar - 1 c
• salt
• flour - 2 Tbsp
• water - 3 qt
• coconut - 1 c
• eggs, beaten - 2 item
• cooking oil - 1 Tbsp
• miniature marshmallows - 1 c
• lemon juice - 1 Tbsp
• can crushed pineapple, drained - 1 oz
• pineapple juice
• cans mandarin oranges, drained - 3 oz
• cans pineapple chunks, drained - 2 oz
• carton frozen whipped topping, thawed - 1 oz
• acini de pepe pasta - 1 pkg

How to make frog eye salad:

Combine sugar, flour and 1/2 teaspoon of salt in saucepan. Gradually stir in pineapple juice. Add eggs. Cook over moderate heat. Stir until thick and add lemon juice. Cool to room temperature. Bring water and remaining salt and oil to boil in a large pot. Add pasta. Cook to package directions. Rinse with water and drain. Cool to room temperature. Combine juice and pasta. Mix lightly but thoroughly. Refrigerate overnight in sealed container.

When ready to assemble salad, add drained fruit, marshmallows, coconut and whipped topping to pasta mixture. Mix and refrigerate until chilled in airtight container.

Recipe categories: Pineapple, Salads, Side dish.