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; 2 (20 oz.) cans pineapple chunks, drained; 1 (20 oz.) can crushed pineapple, drained; 1 large carton dairy whipped topping; 1 c. miniature marshmallows (optional); 1 c. coconut (optional); nuts and maraschino cherries (optional); 1 (16 oz.) pkg. acini de pepe (pasta); 3 c. mandarin oranges (11 oz.), drained

16 ingredients

14 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
2 (20 oz.) cans pineapple chunks, drained
1 (20 oz.) can crushed pineapple, drained
1 large carton dairy whipped topping
1 c. miniature marshmallows (optional)
1 c. coconut (optional)
nuts and maraschino cherries (optional)
1 (16 oz.) pkg. acini de pepe (pasta)
3 c. mandarin oranges (11 oz.), drained

Directions

1

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

Gradually stir in pineapple juice and eggs.
3

Cook over moderate heat, stirring until thick.
4

Add lemon juice.
5

Cool mixture to room temperature.
6

Bring water, remaining 2 teaspoons salt and oil to a boil.
7

Add acini de pepe and cook at a rolling boil until done.
8

Drain, rinse with water, drain again and cool to room temperature.
9

Combine egg mixture and acini.
10

Mix lightly but thoroughly.
11

Refrigerate overnight in airtight container.
12

In morning, add remaining ingredients.
13

Salad will keep as long as a week in an airtight container in the refrigerator.
14

Makes 25 servings.