Frog Eye Salad recipe
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Ingredients
- 1 cup white sugar 2 tablespoons all-purpose flour 2 ½ teaspoons salt 1 ¾ cups unsweetened pineapple juice 2 eggs, beaten 1 tablespoon lemon juice 3 quarts water 1 tablespoon vegetable oil 1 (16 ounce) package acini di pepe pasta 3 (11 ounce) cans mandarin oranges, drained 2 (20 ounce) cans pineapple tidbits, drained 1 (20 ounce) can crushed pineapple, drained 1 (8 ounce) container frozen whipped topping, thawed 1 cup miniature marshmallows 1 cup shredded coconut
Nutrition Info
- 580.6 caloriescarbohydrate: 114.1 gcholesterol: 37.2 mgfat: 11 gfiber: 4 gprotein: 8.6 gsaturatedFat: 7.4 gservingSize: -sodium: 647.7 mgsugar: 74.5 gtransFat: : -unsaturatedFat: : -
Directions Frog Eye Salad
Directions
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In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat, add lemon juice and cool to room temperature.
Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.