Wednesday, November 5, 2008

Frog Eye Salad from Barbara Van Buskirk


1 C. sugar
2 T. flour
2 eggs
2 ½ C. pineapple juice (if you do not have enough pineapple juice, fill the rest with water)
1 T. lemon juice
1 16 oz. Pkg. Acine de Pepe pasta (in the dry noodle section)
3 16 oz. cans pineapple tidbits
3 cans mandarin oranges
1 pkg. mini marshmallows
1 lg. 13 oz. Cool Whip

Cook 1st 5 ingredients until thick, stirring constantly. Let cool. Cook Acine de Pepe pasta for 8 min. Let cool. Fold above dressing into the pasta and put in a container to cool overnight. Store in refrigerator. In the morning add remaining ingredients.

Serves: a lot! It is an amount for a large group, family reunion or party. If I were making it for my family, I would cut it in ½ or 1/3.

This recipe is from my sister that we use for family dinners all the time. Thanks, Barbara!

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