Recipes

[lavendersage]

After being reminded about it here recently I became hungry for frog eye salad... so I made it for Father's Day. I bought this big sundae dish at Walmart and thought the salad would look nice in it.

Frog Eye Salad

¾ cup sugar

2 tablespoons flour

1/4 teaspoon kosher salt

1 ¾ cups pineapple juice (reserved from pineapple)

2 eggs, beaten

1 teaspoon lemon juice

2 cups acini de pepe pasta ( uncooked)

2 (11 oz). cans mandarin oranges, drained and cut into smaller pieces

1 (20 oz.) can crushed pineapple, drained- reserve juice

1 (20 oz.) can pineapple tidbits, drained- reserve juice

2 cups (measured when not whipped) whipping cream- whipped

mini marshmallows- half a(10.5 oz.) bag

2/3 cup maraschino cherries- drained on paper towel and chopped

coconut- optional

In a sauce pan, whisk together sugar, salt and flour then whisk in eggs and pineapple juice. Cook over medium heat, stirring until thickened, about 10 minutes.

Add lemon juice and cool.

Cook acini de pepe pasta according to directions on package to al dente.

Drain and rinse under cold water. Drain and cool.

Add the pasta to the egg mixture, mix together then refrigerate for several hours or over night in an air tight container.

In a large bowl, mix in the reserved pineapples, oranges, marshmallows, cherries and coconut. Fold in the whipped cream. Chill before serving.