Frog Eye Salad Submitted by Rene Holder 1 cup sugar 1 (8 ounce) carton Cool Whip, or one cup whipped cream 2 Tsp. flour 1 can mandarin oranges, drained, juices reserved 1 Tsp. salt 1 can pineapple chunks, drained, juices reserved 2 eggs, beaten 1 can crushed pineapple, drained, juices reserved 1 Tsp. lemon juice 1 cup coconut 1 plus cup combined juices drained from canned fruit 1 package Acini de pepe (pasta) 1 cup miniature marshmallows
Combine sugar, flour and salt; Gradually stir in fruit juice and eggs. Cook over medium heat until thickened, Stirring constantly. Add lemon juice, cool. Cook pasta in boiling, salted water, adding a little oil. Boil until tender. Drain, rinse and cool. Combine with sauce mixture. Refrigerate overnight. Add rest of ingredients. Can be kept for a week or longer. Makes a large salad. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
