Frog Eyes Recipes

FROG EYE SALAD

Steps:

• In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
• Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
• In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

FROG EYE SALAD

Steps:

• Cook pasta in boiling water for 11 minutes.
• Drain well, rinsing with cold water to cool pasta.
• In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes.
• Gently stir in pasta and remaining ingredients.
• Cover and refrigerate at least 5 hours.

FROG EYES

Steps:

• *Spread two (2) tablespoons of low-fat cream cheese on one (1) slice of ham.
• *Take one (1) pickle spear & roll it up in the slice of ham with cream cheese on it (like you would a wrap).
• *Cut into eight (8) slices & serve chilled
• Makes two (2) servings.
• One (1) serving = four (4) slices

FROG EYE SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Drain the crushed pineapple and pineapple tidbits over a bowl, pressing lightly to squeeze out the juice (reserve the juice).
• Combine the sugar, flour and 3/4 teaspoon salt in a medium saucepan. Whisk in the reserved pineapple juice and the eggs. Bring to a simmer over medium heat, stirring constantly, and simmer until thickened, about 2 minutes. Strain the custard into a large bowl, cover with plastic wrap and refrigerate until just cool.
• Meanwhile, cook the pasta according to package directions. Drain and run under cold water to stop the cooking.
• Reserve a few slices of mandarin orange for garnish and set aside. Add the cooked pasta, pineapple, the remaining mandarin oranges, coconut and marshmallows to the custard and stir to coat. Add the whipped topping and stir until well mixed. Transfer to a serving bowl and top with the reserved mandarin slices and the pinch of coconut. Cover with plastic wrap and refrigerate at least 2 hours and up to overnight.

EASY FROG EYE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook acini de pepe in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse well with cold water.
• Beat reserved pineapple juice, milk, sugar, and pudding mix together in a large bowl for about 2 minutes. Stir pineapple chunks, marshmallows, mandarin oranges, whipped topping, crushed pineapple, and coconut into the bowl with the juice mixture carefully. Cover and refrigerate at least 5 hours to overnight.

FROG EYES

Steps:

• Allow cream cheese to soften in small bowl at room temperature for approximately 20 minutes. Drain olives well and dry with a paper towel. Pinch off small pieces of cream cheese and coat olive by rolling in palm of hand. Roll cheese coated olive in chopped pecans and place in single layer on a freezer safe platter.
• Once all olives are coated, place the platter into freezer for 15 minutes.
• Remove platter from freezer and slice each olive in half with a sharp knife and place on serving platter. Cover with plastic wrap and store in refrigerator until ready to serve.

EASY FROG EYE PUDDIN' (TAPIOCA PUDDING)

Steps:

• Beat the egg whites until foamy and gradually add in the sugar.
• Mix the tapioca, splenda, half and half and yolks in a saucepan and let rest for 5 or 6 minutes. Cook on medium heat stirring constantly and let it come to a full boil and remove from heat.
• Stir in the egg whites, add vanilla and zest and let cool for 20 minutes. Serve warm or cold.
• NOTE: You can guild the lily by topping with whipped cream. Mmmm.