Frog Eye Salad

This salad recipe comes from my friend, Julie. It gets it's name from the way the pasta looks in it. Its a sweet, dessert style salad. Good for potlucks and summer get togethers. Make this one a day or two before a party to relieve some of the last minute preparation stress. The first recipe is the potluck version and feeds about 30 people. The second recipe is the home version and makes about 10 servings. The third recipe is a cherry version.

Frog Eye Salad...30 servings
1 cup sugar
2 Tbsp flour
2 1/2 tsp salt
2 cans (15oz) pineapple chunks, reserve juice
1 can (15oz) crushed pineapple, reserve juice
1 3/4 cups pineapple juice (reserved above)
2 eggs, beaten
1 Tbsp lemon juice
3 quarts water
1 Tbsp oil
1 pkg (16oz) acini de pepe (pasta)
3 small cans mandarin oranges
1 tub (9oz) cool whip
1 cup small marshmallows
In a large saucepan, combine sugar, flour, 1/2 tsp salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, 2 tsp salt, and oil to a boil. Add acini de pepe. Cook until soft. Drain. Rinse with cold water, drain, cool. In a large bowl with a lid, combine egg mixture and pasta. Mix lightly. Refrigerate overnight. Add pineapple chunks, crushed pineapple, mandarin oranges, cool whip, and marshmallows. Mix thoroughly. Serve cold. Keeps in the fridge up to a week. Serves 30

Frog Eye Salad...10 servings
1/3 cup sugar
2 tsp flour
3/4 tsp salt
1 can (15oz) crushed pineapple, reserve juice
3/4 cup plus 1/8 cup pineapple juice (reserved above)
1 egg, beaten
1 tsp lemon juice
2 quarts water
1 tsp oil
1 cup acini de pepe (pasta)
1 small cans mandarin oranges
1/2 cup cool whip
1/3 cup small marshmallows
In a large saucepan, combine sugar, flour, 1/4 tsp salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, 1/2 tsp salt, and oil to a boil. Add acini de pepe. Cook until soft. Drain. Rinse with cold water, drain, cool. In a large bowl with a lid, combine egg mixture and pasta. Mix lightly. Refrigerate overnight or a minimum of 3 hours. Add crushed pineapple, mandarin oranges, cool whip, and marshmallows. Mix thoroughly. Serve cold. Keeps in the fridge up to a week. Serves 10

CHERRY Frog Eye Salad...10 servings
1/3 cup sugar
2 tsp flour
3/4 tsp salt
1 jar (15oz) maraschino cherries
3/4 cup plus 1/8 cup maraschino cherry juice
1 egg, beaten
1 tsp lemon juice
2 quarts water
1 tsp oil
1 cup acini de pepe (pasta)
1/2 cup cool whip
1/3 cup small marshmallows
In a large saucepan, combine sugar, flour, 1/4 tsp salt. Gradually stir in maraschino cherry juice and eggs. Cook over medium heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, 1/2 tsp salt, and oil to a boil. Add acini de pepe. Cook until soft. Drain. Rinse with cold water, drain, cool. In a large bowl with a lid, combine egg mixture and pasta. Mix lightly. Refrigerate overnight or a minimum of 3 hours. Remove stems from the cherries and chop coarsely. Add cherries, cool whip, and marshmallows to pasta. Mix thoroughly. Serve cold. Keeps in the fridge up to a week. Serves 10