Frog Eye Salad Recipe 455 Food

FROG EYE SALAD

Steps:

• Drain the pineapple cans and reserve the juice. Reserve the pineapple fruit in the fridge for later.
• In a saucepan over medium heat combine the pineapple juice, sugar, egg yolk, salt and cornstarch and whisk until smooth.
• Cook until mixtures comes to a low boil and thickens slightly. Remove from heat and allow to cool.
• Cook acini de pepe noodles according to package instructions. Drain and cool.
• Combine the acini de pepe and the thickened sauce in a tupperware. Refrigerate for a few hours or overnight.
• Once the acini de pepe mixture has chilled add it to a large bowl with the pineapple, mandarin oranges, coconut, marshmallows, and bananas.
• In a separate bowl beat the cream and sugar together until stiff peaks. Fold fresh whipped cream into the acini de pepe mixture. Serve immediately or refrigerate.

FROG EYE SALAD

Steps:

• In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
• Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
• In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

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:

• 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.

FROG EYE SALAD (VARIATION)

Steps:

• In medium saucepan, stir together sugar and flour.
• Drain peaches and mandarin oranges, reserving juice to equal 1 cup.
• With whisk, gradually stir juice and egg into sugar mixture.
• Cook over medium heat, stirring frequently, until mixture comes to a boil.
• Stir in lemon juice.
• Cool mixture to room temperature.
• In large bowl, stir together thickened juice mixture and pasta.
• Cover; refrigerate for about an hour.
• Add peaches, oranges, whipped topping, marshmallows and coconut; mix gently and thoroughly.
• Cover; refrigerate until cold.(Usually several hours or overnight).
• Serve.

FROG EYE SALAD

Steps:

• In small saucepan mix sugar, flour, and salt, stir in pineapple juice and egg.
• Cook over moderate heat, stirring constantly until thickened.
• Add lemon juice.
• Set aside and cool.
• cook Acini Di Pepe according to package directions.
• Combine cooked mixture with Acini Di Pepe.
• Cover; place in refrigerator until chilled.
• Combine remaining ingredients, stir lightly.
• Chill at least 1 hour before serving.

KAREN'S VERSION OF 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.
• Stir in pineapple, oranges and fruit cocktail (I like the kind with extra cherries).
• Fold in Cool Whip.
• Cover and Chill thoroughly.

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.