Submitted by: Irene Gammell
Frog Eye Salad
My daughter-in-law made this for a family party on Easter. I’ve been craving it since. This is one of my favorite salads. Honestly, this is the first time I’ve ever made this. This recipe is from my mom, Irene Gammell. It’s a bit complicated as far as salads go, but it is definitely worth it.
- 1 cup sugar
- 2 Tablespoons flour
- 2-1/2 teaspoon salt, divided
- 1-3/4 cup pineapple juice ((I actually used the juice from the cans of pineapple. You can also save the rest for other food items; like sweet & sour chicken).)
- 2 whole eggs, beaten
- 1 Tablespoon lemon juice
- 1 Tablepoon oil
- 1 16oz. pkg. acini di pepe' pasta
- 3 11oz. cans mandarin oranges, drained
- 2 20oz. cans pineapple tidbits, drained (remember to save liquid)
- 1 20oz. can crushed pineapple, drained (save liquid)
- 2 8oz. container whipped topping, such as Cool Whip
- 1 cup mini marshmallows
- 1 cup shredded coconut
In a saucepan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Beat with wire whisk. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat. Add the lemon juice and cool to room temperature.
In a separate saucepan, bring water on pasta pkg instructions to boil. Add oil and remaining salt, along with pasta. Bring to boil for 10 minutes. Rinse under cold water and drain. Let cool.
In a large bowl, combine the pasta, egg mixture, oranges, pineapple and one container of whipped topping. Mix well and refrigerate overnight or until well chilled. Before serving, add marshmallows, coconut and remaining whipped topping. (I think this salad would be so yummy with added bananas.)
