Since I mentioned it as part of the preg testing day menu, a few people have asked me for my Frog Eye Salad recipe. This recipe has been around quite a while… I imagine I got it from my mom. I remember Frog Eye Salad at brandings and funerals and carry-in dinners. Now you hardly ever see it! I think everyone just got sick of it, and moved on to other food. (Probably the broccoli salad or the corn/frito salad!)
Be fair warned on this… THIS RECIPE MAKES A TON OF SALAD. If you aren’t serving a large crowd, you need to cut this in half!
1 box of Acini de Pepe pasta (affiliate link)
3 quarts of water
2 t salt
Boil your water and salt in a large pan. Add the box of Acini pasta. Cook until done, about 8 or 9 minutes (follow box instructions). Rinse with cold water and drain.
1 C white sugar
2 T flour
1/2 t salt
Juice from drained pineapple approximately 1 3/4 C (see below)
2 eggs beaten
Place ingredients in a saucepan and cook over medium heat until thickened. Let cool.
2 large cans of mandarin oranges, drained
2 cans of pineapple chunks and 1 can of crushed pineapple, drained and use the juice in the above section
8 oz Cool Whip
Combine the oranges and pineapple and Cool Whip. Mix with the cooked pasta and the custard. Let set in the refrigerator overnight.
Before serving add 1 C of mini marshmallows and 1 C of coconut.
That’s it. It’s easy and keeps ok for leftovers… there may be some softening of the marshmallows, but that doesn’t seem to slow anyone down from eating it!Find me here!