Chrissie's Frog Eye Salad
Yield
12 servingsPrep
20 minCook
20 minReady
40 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
sugar
|
|
2 | teaspoons |
all-purpose flour
|
|
½ | teaspoon |
salt
|
|
1 ¾ | cup |
pineapple juice
|
|
2 | each |
eggs
beaten |
|
1 | tablespoon |
lemon juice
|
|
3 | quarts |
water
|
* |
2 | teaspoons |
salt
|
|
1 | teaspoon |
vegetable oil
|
|
1 | each |
pasta
Acini de Pepe, one package |
* |
33 | ounces |
mandarin oranges
three 11 ounce cans, drained |
|
2 | each |
pineapple
crushed (20 oz cans), drained |
* |
1 | each |
whipped topping, prepared
12 ounces |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
sugar
|
|
1E+1 | ml |
all-purpose flour
|
|
2.5 | ml |
salt
|
|
414 | ml |
pineapple juice
|
|
2 | each |
eggs
beaten |
|
15 | ml |
lemon juice
|
|
3 | quarts |
water
|
* |
1E+1 | ml |
salt
|
|
5 | ml |
vegetable oil
|
|
1 | each |
pasta
Acini de Pepe, one package |
* |
953.7 | ml/g |
mandarin oranges
three 11 ounce cans, drained |
|
2 | each |
pineapple
crushed (20 oz cans), drained |
* |
1 | 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.