Gramma Lenas Frog Eye Salad Recipes

FROG EYE SALAD

Steps:

• Cook pasta, according to directions on package, until tender; drain, rinse under cold running water, then drain thoroughly and add to a large serving bowl.
• Drain pineapple, reserving 1 3/4 cup juice for use later. Cover & refrigerate pineapple and then pour the reserved juice into a medium sauce pan, adding sugar, eggs, and salt. Cook, stirring constantly until mixture is thick. Then remove it from the heat and stir into pasta, mixing well. Cover & refrigerate overnight.
• The next day add the drained pineapple, whipped topping, oranges, cherries, and blueberries, and marshmallows; blending lightly but, thoroughly. Cover & chill for 6 to 8 hours.
• *Make it low cal by replacing all but 1/4 cup of the sugar, eggs, and salt with a 5 oz. box of fat free instant vanilla pudding. Then follow the pudding directions using 1 1/4 of cold milk and the reserved pineapple juice instead of the 3 cups milk that the box will call for. You can skip step 2 of these directions (which is where you make your own pudding) and just stir the prepared non-fat pudding into the pasta, mixing it well and then cover & refrigerate it overnight.

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!