Wednesday, March 28, 2012

Frog Eyes

This stuff is so good it should be illegal.  I'm telling y'all, one bite and you'll be hooked for life.  I wish I could take credit for the recipe, but it ain't so.  Thank you Penny Hawkins!!  I am forever indebted to you.

Frog Eye Salad

1 Cup Sugar
2 1/2 Cups Pineapple Juice
3 Tbsp Flour
2 Beaten Eggs
1 Tbsp Lemon Juice
1 Package Acini di Pepe Pasta
3 Quarts Water
1 Tbsp Oil
2 20 oz Cans Pineapple Tidbits, Drained
2 6 oz Cans Mandarin Oranges, Drained and Cut into Small Pieces
2 8 oz Cartons Non-Dairy Whipped Topping
2 Cups Miniature Marshmallows

Combine sugar, pineapple juice, flour, eggs, 1/2 tsp salt, and lemon juice.  Cook to thicken, stirring constantly, and then cool.

Combine Acini de Pepe, water, oil, 2 tsp salt, and bring to a boil.  Cook for 12 minutes. Drain and cool.  Add pineapple mixture.  Cover and refrigerate overnight.

In the morning add pineapple tibdbits, oranges, whipped topping, and marshmallows.  Return to refrigerator for a few hours before serving.  

Serves a large crowd.  Can be stored in the refrigerator for up to two weeks.  

Just a warning, it didn't last two days at our house! 

1 comment:

  1. This looks delicious!