Gramma Lenas Frog Eye Salad Recipes

MOM'S FROG EYE SALAD RECIPE

Steps:

• Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
• In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
• In a large mixing bowl combine the pasta and thickened mixture.
• Then gently fold in the mandarin oranges, pineapple tidbits, crushed pineapple, marshmallows and coconut. Fold in Cool Whip.
• Refrigerate until serving.
• This recipe can easily be doubled.

DELIGHTFUL FRUIT SALAD

Steps:

• In a small saucepan, combine the sugar, flour and salt. Gradually stir in pineapple juice. Bring to a boil, stirring constantly. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. , Transfer to a large bowl. Cool to room temperature without stirring. Cover surface of dressing with waxed paper; refrigerate until cooled., Cook pasta according to package directions; drain and rinse in cold water. Place in a very large bowl; stir in the oranges, pineapple, marshmallows, coconut and dressing. Fold in whipped topping. Cover and refrigerate until chilled.

FROG EYE SALAD

Steps:

• In small saucepan mix sugar, flour, and salt, stir in pineapple juice and egg.
• Cook over moderate heat, stirring constantly until thickened.
• Add lemon juice.
• Set aside and cool.
• cook Acini Di Pepe according to package directions.
• Combine cooked mixture with Acini Di Pepe.
• Cover; place in refrigerator until chilled.
• Combine remaining ingredients, stir lightly.
• Chill at least 1 hour before serving.

EASY FROG EYE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook acini de pepe in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse well with cold water.
• Beat reserved pineapple juice, milk, sugar, and pudding mix together in a large bowl for about 2 minutes. Stir pineapple chunks, marshmallows, mandarin oranges, whipped topping, crushed pineapple, and coconut into the bowl with the juice mixture carefully. Cover and refrigerate at least 5 hours to overnight.

FROG-EYE SALAD - GRANDMA MAJORS

Steps:

• Heat the first four ingredients stirring constantly until thick - let cool.
• In 5 cups boiling water cool the macaroni for 7 to 8 minutes or until tender.
• Rinse macaroni under COLD water and drain well. Add to the above cooked ingredients. Refrigerate for 6 to 12 hours.
• Right before serving combine the last five ingredients to the custard.
• ENJOY!

FROG EYE SALAD

Steps:

• In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
• Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
• In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

FROG EYE SALAD

Steps:

• Cook pasta in boiling water for 11 minutes.
• Drain well, rinsing with cold water to cool pasta.
• In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes.
• Gently stir in pasta and remaining ingredients.
• Cover and refrigerate at least 5 hours.