Frog Eye Salad

In spite of its name, this is a tasty sweet and cool salad for summer. One of my favorites to make and to share. It's a good one to share because it makes so much! Just be sure you have people taste it before you tell them the name of the recipe!

It is made with Acini de Pepe pasta which is a small round pasta (like a Frog's eye?). The sweet citrusy flavor is cool and refreshing. I recently made the recipe to take to a salad dinner and had a medium sized bowl left for us and a small bowl to share with a friend who also loves this salad.

Frog-Eye Salad  (Acini de Pepe)

1 cup sugar

2 tablespoons flour

2 ½ teaspoons salt (divided)

1 ¾ cup pineapple juice (from cans of pineapple chunks)

2 eggs, beaten

1 tablespoon lemon juice

2 ½ quarts water

1 tablespoon cooking oil

1 package (16 oz) Acini de Pepe pasta

3 cans (11 oz each) mandarin oranges, drained

2 cans (20 oz. each) pineapple chunks, drained

1 can (20 oz) crushed pineapple, drained

1 carton (8 oz) non-dairy whipped topping

1 cup miniature marshmallows (optional)

1 cup coconut (optional)

Combine sugar, flour and ½ teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining two teaspoons salt and oil to boil. Add Acini de Pepe pasta. Cook at rolling boil until Acini de Pepe is done. Drain, rinse with water, drain again and cool to room temperature. Combine egg mixture and pasta mixture. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container.

25 servings. 

Absolutely no frogs were harmed in the preparation of this salad.