Saturday, May 9, 2009

Frog Eye Salad

1 16-oz Acini de Pepe
1 cup sugar
2 Tbsp. flour
½ tsp. salt
2 eggs, beaten
1 Tbsp. lemon juice
2 20-oz cans pineapple tidbits (reserve juice)
1 20-oz can crushed pineapple (reserve juice)
3 11-oz cans mandarin oranges
1 8-oz carton whipped topping
1 10-oz. pkg. miniature marshmallows
1 cup coconut

Cook acini noodles according to package directions; drain, rinse and set aside.

Combine sugar, flour and salt in a medium saucepan. Add pineapple juice from cans (will be about 1 ¾ cup) and bring to a boil, stirring constantly with a whisk.

Temper beaten eggs before adding to the heated pineapple mixture by slowly adding about 1/2 cup of heated pineapple mixture into the beaten eggs while stirring constantly (to avoid getting scrambled eggs!). Beat warmed egg mixture well, then slowly add it to the rest of the pineapple mixture and continue cooking. Boil until thickened, stirring constantly. Remove from heat and add lemon juice. Let cool slightly.

Lightly mix drained noodles with pineapple mixture. Cover and refrigerate overnight. Also let pineapple & mandarin oranges drain overnight in refrigerator in a separate colander.

Before serving, combine pineapple mixture, fruit, whipped topping, marshmallows & coconut.

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