Old-fashioned frog's eye salad
12 servings
Ingredients
| Quantity | 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 | |
Directions
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