Old-fashioned frog's eye salad

Yield: 12 servings

Measure Ingredient
½ cup Sugar
1 tablespoon All-purpose flour
¼ teaspoon Salt
1 can (20-oz.) Pineapple chunks; undrained
1 can (8-oz.) Crushed pineapple; undrained
1 each Egg; beaten
2 teaspoons Lemon juice
1⅓ cup (8 oz.) RONZONI Acini Pepe; uncooked
2 cans (11-oz. ea.) Mandarin orange segments; drained
3½ cup (8 oz.) Frozen non-dairy whipped topping; thawed and divided
3 cups Miniature marshmallows
½ cup Flaked coconut
x Maraschino cherries

In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshamallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each).

From: Ronzoni supermarket give-away.

Typed by iRis gRayson.

Submitted By IRIS GRAYSON On 08-12-95

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