Sunday, November 25, 2007


I refuse to call this Frog Eye Salad. But, then again, I do make Toad in the Hole so wonder if it's just toads that are okay to eat.

1/2 cup sugar
1 Tbs. all-purpose flour
1/4 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces)Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) Cool whip, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)

In medium saucepan, stir together sugar, flour and salt.
Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.

Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.

In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.

Add crushed pineapple and chunks, oranges, 2 cups Cool Whip, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining Cool Whip; garnish with cherries, if desired.

12 servings.

1 comment:

Mom2BJM(Amy) said...

I love Frog Eye Salad! My mom used to make it whenever the family got together! My hubby doesn't like it too much, and the kids don't like mandarin oranges too much, but I recently bought acini de pepe so that I could make some!!