Frog Eye Salad Grandma Majors Recipes

FROG EYE SALAD

Steps:

• Cook Acini De Pepe according to the box directions. Drain and set aside.
• Juice the lemon and orange, and pour into a 1 cup measuring cup. Add pineapple juice until you have 1 cup total of juice.
• In a medium saucepan, combine sugar, juices ,and cornstarch stirring frequently until sauce is thickened. Mix sauce with Acine de Pepe, cover, and refrigerate.
• Before serving, fold in pineapple, mandarin oranges,marshmallows, and Cool Whip.

FROG EYE SALAD

Steps:

• In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
• Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
• In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

FROG-EYE SALAD - GRANDMA MAJORS

Steps:

• Heat the first four ingredients stirring constantly until thick - let cool.
• In 5 cups boiling water cool the macaroni for 7 to 8 minutes or until tender.
• Rinse macaroni under COLD water and drain well. Add to the above cooked ingredients. Refrigerate for 6 to 12 hours.
• Right before serving combine the last five ingredients to the custard.
• ENJOY!

FROG EYE SALAD

Steps:

• Cook pasta in boiling water for 11 minutes.
• Drain well, rinsing with cold water to cool pasta.
• In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes.
• Gently stir in pasta and remaining ingredients.
• Cover and refrigerate at least 5 hours.

GLUTEN FREE FROG EYE SALAD

Steps:

• Cook pasta according to box directions (~6 minutes). Drain pasta and set aside.
• Drain oranges and return to the can with the drained crushed pineapple. Reserve pineapple juice. Cover and refrigerate fruit.
• Whisk together rice flour, salt, sugar, egg and pineapple juice. Bring to a boil. Pour over pasta and mix well. Refrigerate until thoroughly chilled (~1 hour).
• Whip whipping cream and sugar until stiff peaks form.
• Fold whipping cream, chilled fruit, pasta mixture and marshmallows together. Chill until ready to serve.
• ENJOY!

FROG EYE SALAD

Steps:

• Prepare acini de pepe as directed on box.
• In saucepan beat eggs with wire whisk until foamy.
• Stir in flour, salt, sugar and pineapple liquid.
• Cook over low heat until thick and bubbly.
• In large bowl combine acini de pepe with egg mixture and chill overnight.
• Stir in pineapple, oranges and marshmallows.
• Fold in Cool Whip.
• Cover and Chill thoroughly.

FROG EYE SALAD

Steps:

• In small saucepan mix sugar, flour, and salt, stir in pineapple juice and egg.
• Cook over moderate heat, stirring constantly until thickened.
• Add lemon juice.
• Set aside and cool.
• cook Acini Di Pepe according to package directions.
• Combine cooked mixture with Acini Di Pepe.
• Cover; place in refrigerator until chilled.
• Combine remaining ingredients, stir lightly.
• Chill at least 1 hour before serving.

KAREN'S VERSION OF FROG EYE SALAD

Steps:

• Prepare acini de pepe as directed on box.
• In saucepan beat eggs with wire whisk until foamy.
• Stir in flour, salt, sugar and pineapple liquid.
• Cook over low heat until thick and bubbly.
• In large bowl combine acini de pepe with egg mixture and chill.
• Stir in pineapple, oranges and fruit cocktail (I like the kind with extra cherries).
• Fold in Cool Whip.
• Cover and Chill thoroughly.