Frog Eye Salad
  • 1 C Sugar
  • 2 T. Flour
  • 2 1/2 tsp. Salt
  • 1 3/4 C Pineapple Juice
  • 2 Eggs, beaten
  • 1 T. Lemon Juice
  • 3 Quarts Water
  • 1 T. Oil
  • 1 (16 oz) Package Acini Di Pepe or similar pasta (I used Pasta abruzzese all'uovo from Whole Foods)
  • 3 (11 oz) cans Mandarin oranges
  • 2 (20 oz) cans Pineapple Tid Bits
  • 1 (20 oz) can Crushed Pineapple
  • 1 (8 oz) whipped cream
  • 1 C Mini Marshmallows
  • 1 C Shredded Coconut (optional)
  1. Combine Sugar, Flour, Salt, Eggs and Pineapple Juice in a sauce pan and cook over medium heat until thickened. Remove from heat, add Lemon Juice and cool to room temperature.
  2. Bring Water, Oil and Salt to a boil. Add Pasta and cook until al dente. Rinse pasta under cold water and drain.
  3. In a large bowl combine Pasta, Egg Mixture, Mandarin Oranges, Pinapple and Whipped Topping. Mix well and refrigerate for 2-3 hours or overnight.
  4. Before serving, add Marshmallows and Coconut (opt.) Toss and Serve.
This is a definate crowd pleaser. Every time I bring it a few people ask me for the recipe. It is easy to prepare and is a nice change from standard Pot Luck fare.