Home....Where My Story Begins
Wednesday, November 25, 2009
This recipe was given to me from a co-worker, Tracey Kerns....Comes with lots of thumbs up from my other co-workers.
Frog Eye Salad
1 cup Sugar
2 Tbsp. Flour
1/2 tsp. Salt
Stir in 1 3/4 cup pineapple juice
2 beaten eggs and 1 Tablespoon lemon juice
Cook until thickened - cool.
Meanwhile: cook one box Acini Di Pepe Pasta (I only found this at Riesbecks) San Giorgio
according to package directions then drain, Rinse with water and drain
Mix together with the thickened pineapple juice and refrigerate over night.
Next day....fold in 3 cans of manderin oranges - drained
1 can pineapple tidbits - drained
2 cans of crrushed pineapple - drained
1 cup minature marshmallows
1 8 oz. Cool Whip
This salad will keep in refrigerator up to a week!!!!!