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