Frog-eye salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| 1 | tablespoon | Flour |
| ½ | teaspoon | Salt; optional |
| ⅔ | cup | Pineapple juice |
| 1 | Egg; beaten | |
| 1 | teaspoon | Lemon juice |
| 1 | cup | Acini de pepe; uncooked |
| 3 | cans | Mandarin oranges (11 ounce cans); drained |
| 20 | ounces | Pineapple tidbits in juice; drained |
| 20 | ounces | Crushed pineapple in juice; drained |
| 8 | ounces | Cool Whip |
| 2 | cups | Miniature marshmallows |
Directions
Mix sugar, flour, and salt (if desired) in pineapple juice and beaten egg.
Cook mixture over medium heat until thickened. Add lemon juice. Cool.
Prepare Acini De Pepe according to package directions. Cool.
When both are cooled, add pineapple, whipped topping, and marshmallows. Mix well. Serve chilled.
Serves 8-10
NOTES : This is the recipe Elaine won a prize with in the county cooking contest. Very good!
Recipe by: Elaine
Posted to TNT Recipes Digest by "Angele Freeman" <jfreeman@...> on Apr 9, 1998