Jeannies Frog Eye Salad Recipes

FROG EYE SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Drain the crushed pineapple and pineapple tidbits over a bowl, pressing lightly to squeeze out the juice (reserve the juice).
• Combine the sugar, flour and 3/4 teaspoon salt in a medium saucepan. Whisk in the reserved pineapple juice and the eggs. Bring to a simmer over medium heat, stirring constantly, and simmer until thickened, about 2 minutes. Strain the custard into a large bowl, cover with plastic wrap and refrigerate until just cool.
• Meanwhile, cook the pasta according to package directions. Drain and run under cold water to stop the cooking.
• Reserve a few slices of mandarin orange for garnish and set aside. Add the cooked pasta, pineapple, the remaining mandarin oranges, coconut and marshmallows to the custard and stir to coat. Add the whipped topping and stir until well mixed. Transfer to a serving bowl and top with the reserved mandarin slices and the pinch of coconut. Cover with plastic wrap and refrigerate at least 2 hours and up to 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.

DELIGHTFUL FRUIT SALAD

Steps:

• In a small saucepan, combine the sugar, flour and salt. Gradually stir in pineapple juice. Bring to a boil, stirring constantly. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. , Transfer to a large bowl. Cool to room temperature without stirring. Cover surface of dressing with waxed paper; refrigerate until cooled., Cook pasta according to package directions; drain and rinse in cold water. Place in a very large bowl; stir in the oranges, pineapple, marshmallows, coconut and dressing. Fold in whipped topping. Cover and refrigerate until chilled.

JEANNIE'S FROG EYE SALAD

Steps:

• Strain pineapple and mandarin oranges; save juice.
• Mix eggs, flour, sugar, vanilla and juice from fruit. Cook until it boils stirring constantly. Chill in freezer 45 minutes or 3 hours in fridge.
• Cook noodles according to package. Drain and rinse with cold water.
• Mix fruit, Cool Whip, noodles and remaining ingredients together. Chill in freezer 45 minutes or 3 hours in fridge.

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!