Monday, November 24, 2008

Frog-Eyed Salad

Frog-Eyed Salad recipe from I first tried it at my husband's grandkid's birthday. His daughter, Aimee, made this salad and I have liked it. I would definitely make Frog-eyed salad on my friend's thanksgiving dinner. I will try to make another bowl for the thanksgiving lunch at Sharon's parents' place. It is similar to the macaroni salad but this uses "frog-eyed" pasta. I guess its name derived from the pasta's size that looks like frog's eyes.

1 cup white sugar
3 egg yolks
2 tablespoons all-purpose flour
2 cups pineapple juice
1 tablespoon lemon juice
1 (16 ounce) package acini di pepe pasta
2 (20 ounce) cans pineapple chunks
2 (11 ounce) cans mandarin oranges, drained
3/4 cup maraschino cherries, chopped
1 (16 ounce) package miniature marshmallows
1 (12 ounce) container frozen whipped topping, thawed

In large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. Stir and cook until thickened. Remove from heat.
While sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.
Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.

1 comment:

AdinB said...

Hmmmm... looking good and so YumO! I too look for recipes on sweet!