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Frog Eye Salad

One of my favorite recipes is Frog Eye Salad. Somehow it just seemed appropriate to find a recipe dealing with "Eyes" for this newsletter.


  • 1 c. sugar*
  • 2 tbsp. flour
  • 1/2 tsp. salt
  • 2 beaten eggs
  • 1 3/4 c. pineapple juice
  • 1 tbsp. lemon juice

*Healthy Option: unrefined sugar (Sucanat or Rapadura)

Combine first 5 ingredients and cook until thick. Add lemon juice and cool to room temperature.
Cook 1 box of Acini de Pepe (pasta) in large pot of boiling water, to which has been added 2 tablespoons oil and 2 teaspoons salt, until tender, drain and rinse. Add sauce and refrigerate overnight. Then add:

  • 2 cans chunk pineapple, drained (sm. chunks)
  • 1 can mandarin oranges, drained
  • 16 oz. Cool Whip
  • 1 c. mini marshmallows

Mix well and refrigerate.

You can add other canned fruit such as fruit cocktail or maraschino cherries. People have told me it also freezes well, but I haven’t tried that. It never lasts long enough to freeze!!

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