Frog's Eye Salad
Source of Recipe
My aunt in Utah.
List of Ingredients
- 1 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon salt
- 2 20-oz cans pineapple tidbits or chunks
- 20-oz can crushed pineapple
- 2 eggs, beaten
- 4 teaspoons lemon juice
- 1 1/3 cups (8-oz) Acini de Pepe*
- 1 can mandarin oranges
- 1 can fruit cocktail
- 14 to 16-oz Cool Whip
- 3 cups miniature marshmallows
- 1/2 cup coconut
- Maraschino cherries
Instructions
- In a medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice equal to 2 cups. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
- Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover, refrigerate several hours or overnight.
- Add pineapple, oranges, fruit cocktail, Cool Whip, marshmallows, Maraschino cherries (I usually cut them in half), and coconut. Mix gently and thoroughly. Cover, refrigerate until cold.
Final Comments
*Acini de Pepe - a small, round pasta, not all stores carry it, but many do.
*You can also add sliced bananas just before serving.
*This is a combination of the original recipe and some of the changes I have made over the years. You can adjust the amount and type of fruits to your liking.
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