Frog Eye Salad

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This recipe originated with my Great-Aunt Ann and has been made at every holiday meal in my house for as long as I can remember. Not too difficult, but very tasty. My daughter, Sondra, loves this!!!

Ingredients

13 ounce can of pineapple tidbits or chunks 1 can of mandarin oranges (small can is enough, but we use a large can) 2/3 cup acini de pepe pasta 1 Tablespoon oil 2 Tablespoon flour 1/3 cup sugar 1 beaten egg 1 Tablespoon lemon juice 1 small tub of cool whip 1/2 cup miniature marshmallows, if desired

Directions

Over medium heat, combine flour, sugar, egg, lemon juice, and 1/2 cup of pineapple juice drained from the can. Stir constantly and remove immediately from heat once it starts to thicken. Cool.

Cook the acini de pepe in water with oil. Rinse. Combine with custard and refrigerate overnight in a tight container.

In the morning, add the can of drained pineapple, drained oranges, and cool whip. Here is where you would also add the marshmallows if desired. Ready to serve.

Comments

I am working on finishing up a wall hanging that I made in my first quilting class. I just have to stitch down the binding.

Name: Becky Pergotski
State Country: North Dakota/USA

Fav Place: My daughters favorite place to eat is Space Aliens
Fav Dish: She likes their Martian Munchies (like BBQ ribs off the bone)
Date: April 01, 2001

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