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Ingredients Jump to Instructions ↓

  1. Frog-Eyed Salad

  2. 6 to 8 servings. 1/2 of a (1 lb.) pkg. Acini De Pepe, uncooked

  3. 1 egg

  4. 1/2 cup sugar

  5. 1 T flour

  6. 1/4 t salt

  7. 1 (15 1/4 oz) can juice-pack crushed pineapple, drained, reserving juice

  8. 1 (16-ounce) can fruit cocktail, drained

  9. 1 cup minature marshmellows

  10. 1 cup (1/2 pint) whipping cream, whipped

  11. Prepare Acini De Pepe according to package directions. In heavy

  12. saucepan, beat egg with wire whisk until foamy. Stir in sugar,

  13. flour salt and reserved pineapple liquid. Over low heat, cook and stir until thickened and bubbly. In large bowl, combine Acini De

  14. Pepe with egg mixture. Chill thoroughly, about 1 hour. Stir in

  15. pineapple, fruit cocktail and marshmallows. Fold in whipped cream.

  16. Cover; chill thoroughly. Stir before serving. Refrigerate leftovers.

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