SALADS

FROG-EYE SALAD

  • 1 cup Sugar
  • 2 Tbsp. Flour
  • 2 1/2 tsp Salt
  • 1 3/4 cup Pinapple Juice
  • 2 Eggs, beaten
  • 1 Tbsp Lemon Juice
  • 3 quarts of Water
  • 1 Tbsp Cooking Oil
  • 1 Pkg (16oz) Acini de Pepe
    • use R-F Acini de Pepe Brand Pasta in your Groceries Pasta Section
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  • 1 carton (9oz) Whipped Topping
  • 3 cans (11 oz each) Mandarin Oranges (drained)
  • 2 cans (20 oz each) Pineapple chunks (drained)
  • 1 can (20 oz)Crushed Pineapple (drained)
  • 1 cup Minature Marshmellows
  • 1 cup Coconut
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  • Combine sugar, flour and one-half tsp of the salt.
  • Gradually stir in peinapple juice and eggs.
  • Cook over moderate heat stirring until thickened
  • Add lemon juice
  • Cool mixture to room temperature
  • Bring water, remaining two tsp salt and oil to boil.
  • Add Acini de Peppe
  • Cook at rolling boil until Acini de Pepe is done
  • Drain Acini de Pepe rinse with water, drain again and cool to room temperature.
  • Combine egg mixture and Acini de Pepe
  • Mix lightly but thoroughly
  • Refrigerate overnight in air tight container
  • Add remainting ingredients
  • Mix lightly but thoroughly
  • Refrigerate until chilled in air tight container
  • Salad may ber refrigerated for as long as a week in air tight container. It also may be frozen, though freezing somewhat alters the texture.
  • Makes 25 servings
List of Desserts Front Page of Cook Book

                       
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