Frog Eye Salad

I went to my book club today and decided to take Frog Eye Salad.  While I was at the store, I called my mom to inquire on some of the ingredients, and she could not find her recipe!  So, after buying a few items that I knew were in the salad, I went home and looked for the recipe she had given me from before.  It looked like I had quickly written it down, and some things were not as clear as they should have been, and I know she had added other ingredients normally.  So I found another recipe online, and did a combination of the two.  This is the two recipes combined.  It turned out great!

Recipe for: Frog Eye Salad

*Note: Best if you let salad sit overnight before adding final ingredients, so plan ahead.

What you need:

1 cup of Acini Di Pepe (Pasta) – it looks like this:

1 Tbs. vegetable oil, plus a dash of salt (for boiling water)

1 large can crushed pineapple (I used a 20 oz. can)

1 large can mandarin oranges (I used a 15 oz. can)

1 cup of sugar

2 Tbs. of flour

1 egg, beaten

1 tsp. lemon juice

1 tsp lemon extract

1 tsp of salt

1 cup mini marshmallows

1 cup shredded coconut (optional)

8 oz. Cool Whip

Maraschino cherries (optional) I spooned out about 17, with just a touch of juice.

Directions:

• Add 1 cup of Acini Di Pepe to some boiling water with a little salt and 1 Tbs. of vegetable oil. Cook 8-10 minutes.

• Drain and rinse well under cold water.

• Drain juices from pineapple and mandarin oranges into a medium size saucepan.

• In a large bowl, mix drained pasta, pineapple, and mandarin oranges. Set in fridge.

• Mix 1 cup of sugar and 2 Tbs. of flour in a separate bowl. Add to juices in saucepan.

• Stir in 1 beaten egg, 1 tsp. lemon juice, 1 tsp lemon extract, and 1 tsp of salt. Cook until thick. Cool to room temperature.

• Stir into bowl with fruit and Acini Di Pepe.

• Set back in fridge, overnight.

• Add 8 ounces of Cool Whip and 1 cup of mini marshmallows.

• May add maraschino cherries.

Enjoy!