Thursday, July 16, 2009

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

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.


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