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Frog Eye Salad

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Here is a recipe my friend Lisa used to make all the time. It's one of her favorites and it makes a huge quantity. See if you like it too!

Tracey L. Newmarket, Ontario, Canada

Frog Eye Salad

1 cup sugar 2 Tbsp. flour 2 1/2 tsp. salt 1 3/4 cup pineapple juice (drained from the canned pineapple) 2 eggs, beaten 1 Tbsp lemon juice 3 quarts water 1 Tbsp. oil 1 (16 oz.) package acini di pepe (little round pastas) 3 (11 oz.) cans mandarin oranges, drained 2 (20 oz.) cans pineapple tidbits, drained 1 (20 oz.) can crushed pineapple, drained 1 (8 oz.) container Cool Whip, thawed 1 cup miniature marshmallows 1 cup shredded coconut

In a sauce pan, combine sugar, flour, 1/2 tsp. 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 and 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, both kinds of pineapple, and Cool Whip. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.


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