Frog Eye Pasta Salad Food

FROG EYE SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Drain the crushed pineapple and pineapple tidbits over a bowl, pressing lightly to squeeze out the juice (reserve the juice).
• Combine the sugar, flour and 3/4 teaspoon salt in a medium saucepan. Whisk in the reserved pineapple juice and the eggs. Bring to a simmer over medium heat, stirring constantly, and simmer until thickened, about 2 minutes. Strain the custard into a large bowl, cover with plastic wrap and refrigerate until just cool.
• Meanwhile, cook the pasta according to package directions. Drain and run under cold water to stop the cooking.
• Reserve a few slices of mandarin orange for garnish and set aside. Add the cooked pasta, pineapple, the remaining mandarin oranges, coconut and marshmallows to the custard and stir to coat. Add the whipped topping and stir until well mixed. Transfer to a serving bowl and top with the reserved mandarin slices and the pinch of coconut. Cover with plastic wrap and refrigerate at least 2 hours and up to overnight.

FROG EYE SALAD

Steps:

• 1. The NIGHT BEFORE: Begin by straining juice off of fruit into large saucepan on stove top. Reserve fruit in refrigerator overnight.
• 2. Cook your pasta on stove top according to pkg. direction. (This pasta is difficult to find, but shape and size is important, so when you find it, buy extra. I buy Private Selection brand.) Once cooked, rinse with cold water.
• 3. Combine the sugar, egg yolks, flour and salt in saucepan on stove top with the fruit juice. Cook and whisk until thickened.
• 4. In very large stir & mix tupperware bowl, combine the cooled cooked pasta with the fruity sauce. Stir until thoroughly combined.
• 5. Cover pasta mixture and refrigerate overnight.
• 6. In THE MORNING: Mix the pineapple, oranges and mini-marshmallows into juice and pasta mixture. Fold in the cool whip and serve.

FROG EYE SALAD

Steps:

• Cook pasta in boiling water for 11 minutes.
• Drain well, rinsing with cold water to cool pasta.
• In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes.
• Gently stir in pasta and remaining ingredients.
• Cover and refrigerate at least 5 hours.

DELIGHTFUL FRUIT SALAD

Steps:

• In a small saucepan, combine the sugar, flour and salt. Gradually stir in pineapple juice. Bring to a boil, stirring constantly. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. , Transfer to a large bowl. Cool to room temperature without stirring. Cover surface of dressing with waxed paper; refrigerate until cooled., Cook pasta according to package directions; drain and rinse in cold water. Place in a very large bowl; stir in the oranges, pineapple, marshmallows, coconut and dressing. Fold in whipped topping. Cover and refrigerate until chilled.

FROG EYE SALAD

Steps:

• Prepare acini de pepe as directed on box.
• In saucepan beat eggs with wire whisk until foamy.
• Stir in flour, salt, sugar and pineapple liquid.
• Cook over low heat until thick and bubbly.
• In large bowl combine acini de pepe with egg mixture and chill overnight.
• Stir in pineapple, oranges and marshmallows.
• Fold in Cool Whip.
• Cover and Chill thoroughly.

SWEET FROG-EYE PASTA SALAD

Steps:

• Combine sugar, flour and salt in saucepan.
• Gradually stir in pineapple juice and eggs.
• Cook over moderate heat, stirring until thickened. (Pick white part out). Remove from heat; add lemon juice.
• Cool to room temperature.
• Combine water, oil, 1/2 tsp salt - boil and cook pasta 5-8 minutes in a rolling boil until pasta is done.
• Drain, rinse with cold water. Rinse again. Cool to room temperature. Using very large bowl, combine pasta and cooled, cooked sauce, lightly but thoroughly.
• Refrigerate overnight covered tightly.
• Add remaining ingredients.
• Refrigerate until chilled in airtight container. Keeps about 1 week.