Frog-Eye Salad

Name: Frog-Eye Salad
Ingredients: 1 c. sugar; 2 Tbsp. flour; 2 1/2 tsp. salt; 1 3/4 c. pineapple juice; 2 eggs, beaten; 1 Tbsp. lemon juice; 3 qt. water; 1 Tbsp. cooking oil; 1 (16 oz.) pkg. acini de pepe; 3 (11 oz.) cans Mandarin oranges; 2 (20 oz.) cans pineapple chunks; 1 (20 oz.) can crushed pineapple; 1 carton nondairy whipped topping; 1 c. mini marshmallows (optional); 1 c. coconut (optional)

15 ingredients

12 steps

Ingredients

1 c. sugar
2 Tbsp. flour
2 1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 Tbsp. lemon juice
3 qt. water
1 Tbsp. cooking oil
1 (16 oz.) pkg. acini de pepe
3 (11 oz.) cans Mandarin oranges
2 (20 oz.) cans pineapple chunks
1 (20 oz.) can crushed pineapple
1 carton nondairy whipped topping
1 c. mini marshmallows (optional)
1 c. coconut (optional)

Directions

1

Combine sugar, flour and 1/2 teaspoon of salt.
2

Gradually stir in the pineapple juice and eggs.
3

Cook over moderate heat, stirring until thickened.
4

Add lemon juice; cool mixture to room temperature.
5

Bring water, remaining salt and oil to a boil.
6

Add acini de pepe; cook at a rolling boil until done.
7

Drain and rinse with water; drain again and cool to room temperature.
8

Combine egg mixture and acini de pepe.
9

Mix lightly, but thoroughly. Refrigerate overnight in airtight container.
10

Be sure to drain canned fruit.
11

Add remaining ingredients; mix lightly, but thoroughly.
12

Refrigerate until chilled in airtight container. Will keep for up to a week.