Frog Eye Salad
I got this recipe from http://www.gofishmidwest.com/frog_eye_salad.htm submitted by: Linda Morton - itís great for a party. The taste is similar to Ambrosia, and itís easy to make. With a name like ďFrog Eye,Ē itís a sure hit for Halloween, and donít worry - itís only pasta!!
Serves 25 hungry people.
- 1 cup sugar
- 2 tablespoons flour
- Ĺ teaspoon salt
- 1 ĺ cup pineapple juice (drained from the pineapple)
- 2 eggs (beaten)
- 3 11-oz cans mandarin oranges
- 2 20-oz cans pineapple chunks
- 1 20-oz can crushed pineapple
- 8 oz Cool Whip
- 1 cup miniature marshmallows
- 1 cup coconut
- 1 16 oz box Acini De Pepe pasta
Combine sugar, flour, salt, pineapple juice and beaten eggs in a saucepan and bring to a boil, stirring frequently to prevent sticking. Reduce heat and cook until mixture coats a spoon. Let cool to room temperature.
Bring 3 quarts of water, 2 teaspoons salt and 1 tablespoon oil to a boil. Add pasta and cook at a rolling boill until done (5-8 minutes). Drain, rinse well, drain again, and cool to room temperature. Combine pudding and pasta in a large bowl and mix lightly. Refrigerate overnight in an airtight container. Before serving, add mandarin oranges, pineapple chunks, crushed pineapple, Cool Whip, marshmallows and coconut. Mix lightly and refrigerate until chilled in an airtight container. May be refrigerated up to one week.
I doubled the marshmallows and coconut. I also found that my largest mixing bowl wasnít big enough - I used a big aluminum lasagna pan.