Frog Eye Salad Recipe
Summary
Ingredients
| Sugar | 1 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Salt | 2 1/2 Teaspoon | |
| Pineapple juice | 1 3/4 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Lemon juice | 1 Tablespoon | |
| Water | 3 Quart | |
| Crushed pineapple | 1 , drained | |
| Cool Whip | 1 Can (10oz) | |
| Mini marshmallows | 1 Cup (16 tbs) | |
| Coconut | 1 Cup (16 tbs) | |
| Oil | 1 Tablespoon | |
| Acini de pepe | 1 box | |
| Mandarin oranges | 3 Can (10oz), drained | |
| Pineapple chunks | 2 Can (10oz), drained |
Directions
Combine sugar, flour and 1/2 teaspoon salt.
Gradually stir in pineapple juice and eggs.
Cook over medium heat, stirring until thick.
Add lemon juice.
Cool to room temperature.
Bring water and rest of salt and oil to a boil.
Add acini de pepe.
Cook to a rolling boil until done.
Drain and rinse with water.
Cool to room temperature.
Combine egg mixture with acini.
Mix lightly but thoroughly.
Refrigerate overnight in airtight container.
Add remaining ingredients and mix lightly but thoroughly.
Refrigerate until cool in airtight container.Will keep a week in refrigerator in an airtight container.
Can be frozen but may change texture.
Gradually stir in pineapple juice and eggs.
Cook over medium heat, stirring until thick.
Add lemon juice.
Cool to room temperature.
Bring water and rest of salt and oil to a boil.
Add acini de pepe.
Cook to a rolling boil until done.
Drain and rinse with water.
Cool to room temperature.
Combine egg mixture with acini.
Mix lightly but thoroughly.
Refrigerate overnight in airtight container.
Add remaining ingredients and mix lightly but thoroughly.
Refrigerate until cool in airtight container.Will keep a week in refrigerator in an airtight container.
Can be frozen but may change texture.
Chef
