Frog Eye Salad
(Cape Cod, Mass.)
This recipe was given to me by my cousin many years ago. It's a light, and yet cold salad that is perfect for a summer cookout. My favorite thing is to take this salad with me to the beach on a hot summer day. :-)
FROG EYE SALAD
1 cup sugar
2 Tbl. flour
2 eggs beaten
1 Tbl. lemon juice
1 Tbl. canola oil
1 pkg. of Acini di Pepe (italian pasta)
3 - 11oz. cans mandarin oranges, drained
2 - 20oz. cans pineapple chunks, drained
1 - 20oz. can crushed pineapple, drained
1 3/4 cup pineapple juice (reserved from cans of pineapple)
1 - 12oz. container of non-dairy topping, such as Cool Whip
1 cup mini marshmallows
In a medium pan, combine sugar, flour and 1/2 tsp. salt. Gradually stir in reserved pineapple juice and eggs. Cook over medium heat, stirring until thickened. Remove from heat, add
lemon juice and then set aside and cool mixture to room temperature.
In another pan, bring water and oil to a boil. Add Acini di Pepe and cook according to the directions on the box. Rinse with cool water and drain - repeat until pasta is cooled down to room temperature.
Combine egg mixture and Acini di Pepe. Mix lightly but thoroughly and then refrigerate overnight in an airtight container.
Next day - stir mixture. Add canned fruit (which should also be drained and refrigerated the night before), non-dairy topping and marshmallows.
Lightly fold together.
Top with fresh fruit that has also been chilled. My favorite is fresh sliced pineapple.
This recipe is loaded with vitamin C and it's also low in sugar.