Frog Egg Salad

16 ingredients
11 steps

Ingredients

  • 1 c. sugar
  • 2 Tbsp. flour
  • 2 1/2 tsp. salt, divided
  • 1 3/4 c. pineapple juice
  • 2 eggs, beaten
  • 1 Tbsp. lemon juice
  • 3 qt. water
  • 1 Tbsp. cooking oil
  • 16 oz. acini de pepe pasta
  • 3 cans Mandarin oranges
  • 2 (20 oz.) cans chunk pineapple, drained
  • 1 (20 oz.) can crushed pineapple, drained
  • 1 carton Cool Whip
  • 2 c. mini fruit
  • marshmallows
  • 1 c. coconut

Directions

  1. 1
    Combine sugar, flour, 1/2 teaspoon salt.
  2. 2
    Stir in pineapple juice and egg.
  3. 3
    Cook over medium heat until thick.
  4. 4
    Add lemon juice.
  5. 5
    Cool.
  6. 6
    Bring water, remaining salt and oil to a boil.
  7. 7
    Add pasta and cook until tender.
  8. 8
    Drain; rinse and drain well. Combine egg mixture with pasta; mix lightly.
  9. 9
    Chill overnight in fridge.
  10. 10
    Next morning, add remaining ingredients.
  11. 11
    Big Salad. Makes 25 servings.

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