Chrissie's Frog Eye Salad

Name: Chrissie's Frog Eye Salad
Yield: 12
Cuisine: Fusion
Ingredients: sugar; flour; salt; pineapple juice; eggs; lemon juice; water; salt; vegetable oil; pasta; mandarin oranges; pineapple; whipped topping, prepared

Submitted by janice

Try this different but tasty pasta salad made with mandarin oranges, pineapple and whipped topping.

YIELD

12 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

CUP SUGAR

TEASPOONS ALL-PURPOSE FLOUR

TEASPOON SALT

1 ¾

CUP PINEAPPLE JUICE

EACH EGGS
beaten

TABLESPOON LEMON JUICE

QUARTS WATER *

TEASPOONS SALT

TEASPOON VEGETABLE OIL

EACH PASTA
Acini de Pepe, one package *

OUNCES MANDARIN ORANGES
three 11 ounce cans, drained

EACH PINEAPPLE
crushed (20 oz cans), drained *

EACH WHIPPED TOPPING, PREPARED
12 ounces *

Directions

Combine sugar, flour, ½ teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature.

Bring water, 2 teaspoons salt, and oil to boil. Add Acini de Pepe. Cook at a rolling boil until Acini de Pepe is done. Drain and rinse with water, drain again and cool to room temperature.

Combine egg mixture and Acini de Pepe, mix lightly but throughly. Refrigerate over night, in an air tight container. Add remaining ingredients, mix lightly, but throughly.

Chill. Salad may be refrigerated as long as a week in air tight container.

Variation: Add red (or green) food coloring to pasta as it cooks. May add a package of colored marshmallows. I add the marshmallows and this makes a good pot luck recipe as it makes a big portion.