Tuesday, December 15, 2009
Frog Eye Salad
This salad has always been a family favorite. I took this salad once for a preschool event and no one had EVER heard of it. They were all quick to try it out because of it's unique name. One of my friends likes it so much that she makes it before they go camping and takes it with them. Since it makes a HUGE salad, they eat it the whole camping trip. Dave loves to take it to work potlucks also because of the name...always a conversation starter. 'Tis the season for potlucks so I whipped up this batch of "Frog Eye Salad" yesterday. ETA: Can you believe there was another frog eye salad at his work lunch??? Needless to say, we ate this salad for a long time! The recipe comes directly from the Acini de Pepe box. Here is a picture of what the box looks like that the pasta, acini de pepe, looks like.
1 cup sugar
2 TBL flour
2 1/2 tsp salt (divided)
1 3/4 cup pineapple juice (from canned fruit)
2 eggs, beaten
1 TBL lemon juice
Combine sugar, flour, and 1/2 tsp of salt. Gradually stir in pineapple juice and beaten eggs. Cook over moderate heat, stirring until thickened. Add lemon juice and cool mixture to room temperature. Set aside.
3 quarts water
1 TBL cooking oil
1 pkg (16 oz) Acini de Pepe
3 cans (11 oz each) Mandarian Oranges (drained)
2 cans (20 oz each) Pineapple tidbits (drained, save)
1 can (20 oz) crushed pineapple (drained, save)
1 carton (9 oz) cool whip
1 cup mini marshmallows
1 cup coconut
Bring water and remaining 2 tsp of salt and oil to a boil. Add Acini de Pepe. Cook to a royal boil until done. Drain and rinse with cold water. Drain again and cool to room temp. Combine egg mixture, Acini de Pepe mixture lightly but thoroughly. Refrigerate overnight in air tight container. Add remaining ingredients. Mix lightly but thoroughly. Can be refrigerated up to one week. Serves at least 25.