Frog Eye Salad
Jun 15, 2012 15:59:57 GMT -5
Post by PrisonerOfHope on Jun 15, 2012 15:59:57 GMT -5
Frog Eye Salad
Ingredients:
1 cup sugar
2 tablespoons flour
1 teaspoon salt
1 3/4 cups pineapple juice (use from juice reserved from pineapples)
2 eggs, beaten
1 16-ounce package acini de pepe
2 11-ounce cans mandarin oranges, drained
1 20-ounce can crushed pineapple, drain and reserve juice
2 20-ounce cans pineapple chunks, drain and reserve juice
1 9-ounce carton whipped cream
marshmallows, coconut, maraschino cherries - optional
Directions:
Combine sugar and flour and gradually stir in pineapple juice and eggs.
Cook over moderate heat, stirring until thickened.
Add lemon juice and cool mixture to room temperature.
Cook acini de pepe according to package instructions. Drain, rinse, and cool to room temperature.
Add egg mixture, mix lightly, and store in air tight container in refrigerator.
Add remaining ingredients prior to serving. May be kept several days in refrigerator ahead of time.
Ingredients:
1 cup sugar
2 tablespoons flour
1 teaspoon salt
1 3/4 cups pineapple juice (use from juice reserved from pineapples)
2 eggs, beaten
1 16-ounce package acini de pepe
2 11-ounce cans mandarin oranges, drained
1 20-ounce can crushed pineapple, drain and reserve juice
2 20-ounce cans pineapple chunks, drain and reserve juice
1 9-ounce carton whipped cream
marshmallows, coconut, maraschino cherries - optional
Directions:
Combine sugar and flour and gradually stir in pineapple juice and eggs.
Cook over moderate heat, stirring until thickened.
Add lemon juice and cool mixture to room temperature.
Cook acini de pepe according to package instructions. Drain, rinse, and cool to room temperature.
Add egg mixture, mix lightly, and store in air tight container in refrigerator.
Add remaining ingredients prior to serving. May be kept several days in refrigerator ahead of time.
