Wednesday, January 30, 2008

Frog Eye Salad

I realize that this salad is not for everyone, but even with my "textural food hangups," this is one of my favorites! I usually rely on the back of the Acini de Pepe pasta box for the recipe, but this last box didn't have the recipe on it. So I went to to find it. I made it last night for a party I am going to today...I can't wait to dig in! (and it made a LOT, so I am sure I'll have leftovers to bring home)

Frog Eye Salad

1 cup white sugar
2 tablespoons all-purpose flour

1/2 teaspoons salt
1 3/4 cups unsweetened pineapple juice
2 eggs, beaten
1 tablespoon lemon juice

3 quarts water
1 tablespoon vegetable oil
2 teaspoons salt

1 (16 ounce) package acini di pepe pasta

3 (11 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple tidbits, drained
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut (optional)

In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.

Once these are both cool, combine them and refrigerate overnight.
On the morning, combine the pasta mixture with all the fruit, whipped topping and marshmallows (and coconut, if you are using). Keep refrigerated until ready to serve.
Makes a LOT!

**By keeping the pasta & fruit separate until closer to serving time, it keeps the pasta more "al dente" and therefore, a better texture.


Rachel Corbett said...

It sure was yummy :)

ellen said...

This sounds good!