One of my favorite recipes is Frog Eye Salad. Somehow it just seemed appropriate to find a recipe dealing with "Eyes" for this newsletter.
FROG EYE SALAD
- 1 c. sugar*
- 2 tbsp. flour
- 1/2 tsp. salt
- 2 beaten eggs
- 1 3/4 c. pineapple juice
- 1 tbsp. lemon juice
*Healthy Option: unrefined sugar (Sucanat or Rapadura)
Combine first 5 ingredients and cook until thick. Add lemon juice and cool to room temperature.
Cook 1 box of Acini de Pepe (pasta) in large pot of boiling water, to which has been added 2 tablespoons oil and 2 teaspoons salt, until tender, drain and rinse. Add sauce and refrigerate overnight. Then add:
- 2 cans chunk pineapple, drained (sm. chunks)
- 1 can mandarin oranges, drained
- 16 oz. Cool Whip
- 1 c. mini marshmallows
Mix well and refrigerate.
You can add other canned fruit such as fruit cocktail or maraschino cherries. People have told me it also freezes well, but I haven’t tried that. It never lasts long enough to freeze!!