FROG EYE SALAD

INGREDIENTS:  1 cup white sugar;  2 tablespoons all purpose flour;  2 1/2 teaspoons salt;  1 3/4 cups unsweetened pineapple juice;  2 eggs beaten;  1 tablespoon lemon juice;  3 quarts water;  1 tablespoon vegetable oil;  one 16 ounce package acini di peppe pasta;  three 11 ounce cans mandarin oranges, drained;  two 20 ounce cans pineapple tidbits, drained;  one 20 ounce can crushed pineapple, drained;  one 8 ounce container frozen whipped topping, thawed;  1 cup miniature marshmallows;  1 cup shredded coconut.

DIRECTIONS:  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 sale and cook the 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.

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