TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Asparagus and Pineapple Salad

Theresa's Lazy Day Fruit Salad

Florence's Strawberry Pecan Salad with Poppy Seed Dressing

Salad and Salad Dressing Recipes

Potluck Recipes

Shared Recipes

Frog Eye Salad

(Shared recipe submitted by Sandy.)

Sandy writes: "This is my favorite salad! It stays well in the refrigerator, but we hardly ever have it around long. It usually gets eaten up right away."

Ingredients

  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs, well beaten
  • 1 tablespoon lemon juice
  • 1 pound Acini De Pepe pasta (tiny pasta)
  • 1 small box instant vanilla pudding
  • 2 teaspoons vanilla extract
  • 1 small bag mini marshmallows
  • 2 cans (20-ounces each) crushed pineapple, drained, juice reserved
  • 3 cans (11-ounces each) mandarin oranges, drained
  • 1 small container (12 ounces) whipped topping, thawed

Combine sugar, flour and salt. Gradually stir in 1-3/4 cups reserved pineapple juice and the beaten eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool.

Bring 3 quarts water, 2 teaspoons salt and 1 tablespoon cooking oil to a boil; add the pasta. Cook at rolling boil until pasta is done. Drain, rinse in cold water and drain again. Mix cooled pineapple juice mixture and cooked pasta. Add box of vanilla pudding and the vanilla extract. Refrigerate 3 to 4 hours. Add marshmallows, mandarin oranges, pineapple and whipped topping. Mix well. Chill and serve.

Notes: If you are in a hurry, make the pineapple mixture, and make sure you cool the pasta well with lots of cold water. Then combine everything at once. To make it more festive add maraschino cherries and colored marshmallows.

About Sandy: Sandy's email address is Oommpapa@aol.com.

Additional recipes submitted by Sandy:

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com. Questions can be directed to the email address provided above. The email address may no longer be valid.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.