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Frog Eye Salad (Fruit 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

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 e-mail address is Oommpapa@aol.com.

Additional recipes submitted by Sandy:
Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen. The corresponding e-mail address may no longer be valid.