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Tuesday, August 24, 2010

Frog Eye Salad

Recently we invited to a family gathering where the hamburgers and hotdogs would be provided, and we were asked to bring a side dish.  This gave me the chance to make Frog Eye Salad, my wife received this recipe years ago from her aunt and it continues to be one of our favorite salads.  This recipe that makes a very large quantity of salad, and we only make it when there will be quite a few people present to consume it.  This salad is very easy to make, though it does require some preparation the day before it is to be served.

Frog Eye Salad Recipe:
   1 package Acini Di Pepe No 44 Pasta
   ½ teaspoon salt
   1 2/4 cup pineapple juice (drained from cans of pineapple)
   ¾ cup sugar
   3 tablespoons flour
   3 eggs
   2 cans chunk pineapple, 16 ounce (drained, save juice)
   1 can crushed pineapple, 16 ounces (drained, save juice)
   4 cans Mandarin oranges (drained, one can for garnish)
   1 cups small marshmallows
   1 cup coconut
   12 ounce Cool Whip

  1. Cook entire box of Pasta per directions on package with the ½ teaspoon of salt in a 3-quart pan.  Rinse cooked pasta in cold water and cool.
  2. In a medium saucepan, mix the 1 ¾ cups of pineapple juice, ¾ cup of sugar, 3 tablespoons flour, and 3 eggs.  Cook on medium heat stirring constantly until thick (approximately two minutes after it starts to boil).
  3. Mix the sauce with the pasta and refrigerate overnight.
  4. Mix remaining ingredients and mix with the pasta, garish the top with the remaining mandarin orange slices.
Because we were traveling to Seattle for the function, I decided to start the salad the night before we left home; I cooked the pasta with the salted water in a large stockpot.  Once the pasta was completely cooked, I drained the pasta and placed it in a large ceramic bowl in the refrigerator to cool.

While the pasta cooled, I drained the cans of pineapple and mixed the ingredients for the pineapple sauce in a medium saucepan.  I placed the saucepan on the range on medium heat and started stirring.  It took about ten minutes to bring the mixture to a boil.

I noticed that some of the egg whites where starting to cook together, but I just stirred a little more to break up the clumps.

I used a large mixing bowl and stirred the warm pineapple sauce into the cool pasta then I returned the pasta to the ceramic bowl and returned the pasta to the refrigerator for the night.

The next day we drove to Seattle where we spent the night.  In the morning, I mixed the remaining ingredients into the pasta.  The container of Cool Whip was only available in 20 and 10-ounce sizes, so I purchased a 20-ounce container and only used part of the contents.  The cans of pineapple were also larger than specified in the recipe, but I went ahead and used the entire cans of pineapple in the recipe
We divided the salad into two bowls and garnished the top of each bowl of salad with the fourth can of mandarin oranges.  I neglected to take a photo of the finished salad, so you will have to use your imagination.  We divided the salad because in the past, when we serve one large bowl, sometimes only a small amount of the salad gets eaten (people think it is cottage cheese), so we decided to put out one bowl and if was eaten, we would put out the second bowl.  As it turns out, there were only enough people at the event to eat the one bowl, so we ate the remainder with our family the next day.

If you need a salad to serve a large number of guests, Frog Eye Salad and a great salad to make.  However, you might want to set out a small card with the ingredients, so people know exactly what they are eating.  We will continue to make the salad, and over time, we may put out less and less so that there is more for us to eat after the party!

Adventures In Food: Author: Kerry Howell

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