Frog Eye'd Salad- great for summer bbq's

This is an old family favorite, my grandmother used to make it EVERY 4th of July and it was gone in an instant.

What you need:

~ Large bowl to serve it in, large saucepan, large pot for boiling pasta.


~ 1 cup white sugar
~ 3 eggs yolks
~ 2 Tbs. all purpose flour
~2 cups pineapple juice
~ 1 Tbs. lemon juice
~ 1 (16 oz.) package acini di pepe pasta
~ 2 (20 oz.) can crushed pineapple
~ 2 (11 oz.) cans mandarin oranges, drained
~ 3/4 cup maraschino cherries, chopped
~1 (16 oz.) package mini marshmallows
~ 1 (12 oz.) container frozen whipped topping, thawed


~ in a large saucepan over low heat combine sugar, eggs yolks, flour, pineapple juice and lemon juice. Stir and cook until thickened, remove from heat.

~ While sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.

~ In a large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.

~ Toss pasta with pineapple, oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.

It definitely has an interesting texture, but its very good. I would compare it to a type of jello salad... with a little more density!


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