Monday, January 7, 2008

Frog Eye Salad

Frog Eye Salad

1 cup sugar

2 tsp. flour

½ tsp. salt

1 ¾ cups pineapple juice

2 eggs, beaten

1 T. lemon juice

1 pkg. Pepe pasta

2-3 cans mandarin oranges, drained

2 cans crushed pineapple (drain juice for use)

½ pkg. mini-marshmallows

1 12oz. tub Cool Whip

Combine first 3 ingredients, add juice and eggs. Cook over moderate heat, stirring til thickened. Add lemon juice & cool. Cook Pepe pasta at rolling boil until done as package requires (10-12 min), drain, rinse and cool. Fold in marshmallows and Cool Whip. Chill.

Salad can be stored up to a week in air-tight container in the refrigerator.

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