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FROG EYE SALAD 1 c. sugar 2 Tbsp. flour 2 1/2 tsp. salt 1 3/4 c. pineapple juice 2 eggs, beaten 1 Tbsp. lemon juice 3 qt. water 1 Tbsp. oil 1 (16 oz.) pkg. acini de pepe 3 (11 oz.) cans Mandarin oranges 2 (20 oz.) cans pineapple chunks 1 (20 oz.) can crushed drained pineapple 2 (9 oz.) cartons Cool Whip 1 c. miniature marshmallows 1 c. coconut Combine sugar, flour and 1/2 teaspoon of salt. Gradual- ly stir in pineapple juice and egg. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water and remaining 2 teaspoons salt and oil to boil. Add acini de pepe. Cook at a rolling boil until acini de pepe is done. Drain acini de pepe, rinse with water. Drain again and cool to room temperature. Combine egg mixture and acini de pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. It also may be frozen, though freezing somewhat alters the texture. Makes 25 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |