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 beaten eggs; 1 Tbsp. lemon juice; 3 qt. water; 1 Tbsp. cooking oil; 1 pkg. (16 oz.) acini de pepe (pasta); 3 cans (11 oz. each) drained mandarin oranges; 2 cans (20 oz. each) drained pineapple chunks; 1 can (20 oz.) drained crushed pineapple; 1 (9 oz.) whipped topping; 1 c. mini marshmallows; 1 c. coconut

15 ingredients

10 steps

Ingredients

1 c. sugar
2 Tbsp. flour
2 1/2 tsp. salt
1 3/4 c. pineapple juice
2 beaten eggs
1 Tbsp. lemon juice
3 qt. water
1 Tbsp. cooking oil
1 pkg. (16 oz.) acini de pepe (pasta)
3 cans (11 oz. each) drained mandarin oranges
2 cans (20 oz. each) drained pineapple chunks
1 can (20 oz.) drained crushed pineapple
1 (9 oz.) whipped topping
1 c. mini marshmallows
1 c. coconut

Directions

1

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

Gradually stir in pineapple juice and eggs.
3

Cook over moderate heat.
4

Stir until thickened.
5

Add lemon juice.
6

Cool mixture to room temperature. Bring water, remaining 2 teaspoons salt and oil to a boil.
7

Add pasta.
8

Cook at a rapid boil until pasta is done.
9

Drain pasta. Rinse with water.
10

Drain again and cool to room temperature.