Jump to Main Content

Frog Eye Salad

 
 
 
This recipe is from Aunt Sally Bryant and rapidly became our favorite, too!
 
¾ cup    Sugar  
1 Tbs    Flour  
½ tsp    Salt  
2/3 cup    Pineapple juice  
1   Egg, beaten  
1 tsp    Lemon juice  
1 cup    Acina de Pepe (pasta)  
2 cans    Mandarin oranges  
1 can (20 oz)    Chunk pineapple  
1 can (20 oz)    Crushed pineapple  
1 carton (8 oz)    Whipped topping  
1 cup    Miniature marshmallows  
 
1 Mix dry ingredients in small saucepan.
2 Stir in pineapple juice, beaten egg and lemon juice.
3 Cook over moderate heat, stirring constantly, until thickened. Remove from heat.
4 Cook acina de pepe according to package directions; drain.
5 Combine acina de pepe with cooked mixture and refrigerate until chilled.
6 Drain the fruits well and combine with whipped topping, marshmallows and ancini mixture.
7 Chill at least one hour before serving.