Old-Fashioned Frog's Eye Salad Recipe - Cooking Index
Old-Fashioned Frog's Eye Salad Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 tablespoon | 15ml | All-purpose flour |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 | Pineapple chunks - - undrained (20 oz.) | |
| 1 | Crushed pineapple - - undrained (8 oz.) | |
| 1 | Egg - beaten | |
| 2 teaspoons | 10ml | Lemon juice |
| 8 oz | 227g | Acini pepe - uncooked |
| 2 | Mandarin orange segments - (11 oz. Size cans), | |
| 8 oz | 227g | Non-dairy whipped topping - thawed and divided |
| 3 cups | 711ml | Miniature marshmallows |
| 1/2 cup | 46g / 1.6oz | Flaked coconut |
| Maraschino cherries |
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 whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (About 1 cup ea.).
Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias
Source:
The Mission Cafe
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