Introduction: Frog Eye Salad

About: In a valiant attempt to keep myself from dying of boredom, I create.
The first time I ate this salad was 36 years ago while I lived in Florida. I attended a luncheon and this salad was served.  I went looking for its creator to find out what besides, pineapple, mandarin oranges and marshmallows, was in it.  I learned the mystery ingredient was pasta.  I also learned that it was called “Frog Eye Salad” and the recipe was on the back of a package of “Acini di Pepe” (translation=berries of pepper).  Love it.  Didn’t make it too often because even a half batch (the original recipe called for the whole box of pasta) was a really big salad.  The recipe has been cut in half on the boxes and it can be found in two versions.  I prefer the original, which this Instructable is based on.  So let’s get started.

Step 1:

1 ½ cup sugar
1 Tablespoon flour
¼ teaspoon slat
1 can (20 oz.) pineapple tidbits (drain and reserve the juice)
1 can (8 0z.) crushed pineapple (drain and reserve the juice)
1 egg beaten (just whip it in a cup with a fork)
2 teaspoons lemon juice (I had and used lime juice)
1 1/3 cups (8oz.) Acini di Pepe uncooked
2 cans (8 oz. each) mandarin orange segments (drained
3 ½ cups frozen nondairy whipped topping thawed ( I mixed up a batch of Spiffy whip)
3 cups miniature marshmallows
½ cup flaked coconut (I omitted this part)
Maraschino cherries (used as a garnish)

Supplies (not of these are shown in the picture)
Pot for boiling the pasta
Can opener
Sauce pan
Rubber scraper
Plastic wrap
Big spoon

Step 2:

Bring at least 3 quarts of water to a boil. Salt the water with about 1 teaspoon of salt.

Step 3:

Slowly pour in the 1 1/3 cups of pasta.  Let boil without covering for 10 - 12 minutes.  Do not overcook. 

Step 4:

When the pasta is done, pour it into a strainer

Step 5:

and rinse it with cold water to cool it quickly. 

Step 6:

Put the pasta in a bowl to wait.

Step 7:

While the pasta is cooking, open the pineapple and drain the juice from it.  Put the pineapple aside and measure out 1 cup of the juice. 

Step 8:

In the sauce pan put the sugar, flour and salt. 

Step 9:

Pour in the pineapple juice.  Whisk the dry ingredients with the juice.  Add the beaten egg. 

Step 10:

Turn on the heat to medium and bring the sauce to a boil, stirring occasionally. Add the two teaspoons of lemon juice and stir again. 

Step 11:

Remove the pan from the heat and pour it over the pasta. 

Step 12:

Mix together well and cover with plastic wrap then store in the fridge for at least one hour (can stay as long as overnight).

Step 13:

Mix the pasta, mandarin oranges, pineapple, coconut, marshmallows and 2 cups of whipped topping, all together.  Chill for at least another hour. 

Step 14:

You can serve it all fancy with a dollop of whipped topping and maraschino cherry on top, or not.  It’s good no matter how you serve it.  Enjoy!
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