Frog-eye Salad

After getting the super-cheap marshmallows a couple of days ago, and the great price on Dole pineapple this week, I realized there's some frog-eye salad in my future. :) This is one of my very favorite things to make for potlucks, reunions, and holidays. I thought I'd share the recipe for anyone who wants to give it a try. :) The recipe here is a REALLY big batch, but you can easily halve it for a smaller crowd. Enjoy!

Frog-eye salad

1 c. white sugar
3 egg yolks
2 tbsp. all-purpose flour
2 c. pineapple juice
1 tbsp. lemon juice
1 (16oz) pkg acini di pepe pasta (Walmart doesn't carry this, so I always get it at Albies)
2 (20oz) cans pineapple tidbits (you can use the chunks, too, sometimes I do 1 can of ea, just depends)
2 (11oz) cans mandarin oranges
3/4 cup maraschino cherries, chopped (opt)
1 (16oz) pkg miniature marshmallows
1 (12oz) container whipped cream

Directions:
1. In large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice, and lemon juice. Stir and cook until thickened. Remove from heat.
2. While sauce is cooking bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
3. In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.
4. Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows, and whipped cream. Refrigerate until serving.