Frog Eye Salad
This recipe is my mom's version of Frog Eye Salad with a couple of adjustments by me to cut out the processed junk. Most of the recipes for this salad have instant pudding as an ingredient and I just can't stand the chemical flavor it gives the salad. This recipe originally called for cool whip instead of whipping cream. The cream and the fresh pineapple instead of canned really steps this recipe up a huge notch.
Recipe:
16 oz Acini Di Pepe pasta
1 C sugar
4 Tbs flour
1/2 tsp salt
2 beaten eggs
3 C fresh pineapple, cubed PLUS 1 C pineapple juice OR 2 cans pineapple tidbits with juice
3-4 small cans mandarin oranges with juice
1 1/2 C heavy cream
1 tsp vanilla
1/3-1/2 C sugar to sweeten cream
1/2-1 pkg miniature marshmallow
Stir together sugar, flour and salt. Add 2 C juice (use all the pineapple juice and if you need more to make the 2 C, add some mandarin orange juice) and eggs. Cook and stir in double boiler until thickened. It won't boil. Cook Acini di Pepe in a stockpot of boiling water (about 16 cups), salted with 1 Tbs of salt per 4 C water. Boil for 20 minutes. Rinse the pasta with cold water until it's chilled and then thoroughly drain. Mix the sauce and pasta together in a large bowl, cover and refrigerate over night. Drain pineapple and oranges over night. Whip the cream, adding the vanilla and sugar before it's stiff (very stiff, but don't make butter) and add it to the pasta. Add the marshmallows and then last the well-drained fruit. This makes a giant bowl, enough for an army.
16 oz Acini Di Pepe pasta
1 C sugar
4 Tbs flour
1/2 tsp salt
2 beaten eggs
3 C fresh pineapple, cubed PLUS 1 C pineapple juice OR 2 cans pineapple tidbits with juice
3-4 small cans mandarin oranges with juice
1 1/2 C heavy cream
1 tsp vanilla
1/3-1/2 C sugar to sweeten cream
1/2-1 pkg miniature marshmallow
Stir together sugar, flour and salt. Add 2 C juice (use all the pineapple juice and if you need more to make the 2 C, add some mandarin orange juice) and eggs. Cook and stir in double boiler until thickened. It won't boil. Cook Acini di Pepe in a stockpot of boiling water (about 16 cups), salted with 1 Tbs of salt per 4 C water. Boil for 20 minutes. Rinse the pasta with cold water until it's chilled and then thoroughly drain. Mix the sauce and pasta together in a large bowl, cover and refrigerate over night. Drain pineapple and oranges over night. Whip the cream, adding the vanilla and sugar before it's stiff (very stiff, but don't make butter) and add it to the pasta. Add the marshmallows and then last the well-drained fruit. This makes a giant bowl, enough for an army.
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