Frogs eye salad
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 2 | tablespoons | Flour |
| ½ | teaspoon | Salt |
| 1 | cup | Pineapple juice |
| 1 | Egg | |
| 1 | teaspoon | Lemon juice |
| 1 | cup | Uncooked Anci de Pepi |
| 1 | can | (11 oz.) mandarin oranges |
| 1 | can | (20 oz.) pineapple tidbits |
| 1 | can | (20 oz.) crushed pineapple |
| 2 | cups | Whipped topping |
| ½ | cup | Coconut; optional |
Directions
DRESSING
SALAD
Make dressing by combining the first six ingredients in a saucepan. Cook over medium heat until it boils, stirring constantly. Cook until mixture is thick. Cook acini de pepe according to package directions. Drain, rinse and cool to room temperature. Mix with dressing. Drain fruit and fold into macaroni mixture. Add whipped topping and coconut (if desired). Serve cold.
NOTES : Whipped topping can be decreased if desired.
Posted to MC-Recipe Digest V1 #671 by "Joy H. Sebastian" <Roux_Crew@...> on Jul 14, 1997