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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Frog- Eye Salad Recipe

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This recipe for Frog- Eye Salad is from A Taste Of The Wilderness, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 C. sugar
2 T. flour
2 tsp. salt
1 c. pineapple juice. or add water to make 1 c.
1 egg (beaten)
1 tsp lemon juice
1 1/2 qts water
1 tsp. oil
8oz acini de Pepe pasta
1 can (11oz) mandarin oranges (drained)
1 can (16oz) pineapple chunks or tidbits ( drained)
1 can (16oz) fruit cocktail (drained)
1 can (16oz) crushed pineapple ,(drained)
1/2 carton (9oz) non-dairy whipped topping
1 C. miniature marshmallows
1 C. coconut / optional
Directions:
Directions:
Combine sugar, flour & 1/4 tsp of the salt
Gradually stir in pineapple juice & egg. Cook over moderate heat, stirring until thickened. Add lemon juice & cool mixture to room temp. Bring water, remaining salt & oil to a boil. Add pasta. Cook at rolling boil until pasta is done 10 -12 min, drain pasta, rinse with water, drain again & cool to room temp. Combine egg mixture & pasta. Mix lightly, but thoroughly. Refrigerate overnight in an airtight container. Add remaining ingredients, mix lightly, refrigerate until chilled. Serve!
Personal Notes:
Personal Notes:
This is a great recipe for a crowd! It is best made a day early, and keeps well in a cool spot. Add any fruits you have, doesn't have to be just the ones listed. Apples, oranges, canned pears or peaches. Very creamy and refreshing!

 

 

 

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