Wednesday, November 19, 2008

Old Fashioned Frog's Eye Salad

  • 1/2 cups sugar
  • 1 TBSP all purpose flour
  • 1/4 tsp salt
  • 1 can (20 oz) pineapple chunks; undrained
  • 1 can (8 oz) crushed pineapple; undrained
  • 1 egg, beaten
  • 2 tsp lemon juice
  • 1 1/3 cup (8 oz) acini pepe; uncooked (I like Ronzoni)
  • 2 cans (11 oz each) mandarin orange segments; drained
  • 3 1/2 cups (8 oz) cool whip, thawed
  • 3 cups mini marshmallows
  • 1/2 cup flaked coconut, optional
  • maraschino cherries, optional
In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight. Add pineapple, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries.

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