| Old Fashioned Frog's Eye Salad 1/2 cup sugar 1 tbsp all-purpose flour 1/4 tsp salt 1 can (20 oz.) pineapple chunks, undrained 1 can (8 oz.) crushed pineapple, undrained 1 egg, beaten 2 tsp lemon juice 1 1/3 (8 oz.) Anci di Pepe, uncooked 2 cans (11 oz. each) mandarin orange segments, drained 3 1/2 cups (8 oz.) kool-whip 3 cups miniature marshmallows 2 jars 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. Cok 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, whipped topping and cherries. 12 servings (about 1 cup each) Back to Recipes |
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