Jeannies Frog Eye Salad Recipes

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.

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.

JEANNIE'S FROG EYE SALAD

Steps:

• Strain pineapple and mandarin oranges; save juice.
• Mix eggs, flour, sugar, vanilla and juice from fruit. Cook until it boils stirring constantly. Chill in freezer 45 minutes or 3 hours in fridge.
• Cook noodles according to package. Drain and rinse with cold water.
• Mix fruit, Cool Whip, noodles and remaining ingredients together. Chill in freezer 45 minutes or 3 hours in fridge.

FROG EYE SALAD RECIPE

Steps:

• Drain pineapple cans and save the juice.
• In a small bowl combine cornstarch with 2 Tablespoons reserved pineapple juice. Mix well making sure cornstarch is dissolved.
• In a medium pot, combine sugar, salt, egg yolks, and 1 ¾ cup pineapple juice from cans.
• Cook over medium heat, stirring constantly until mixture has thickened. Set aside and cool completely.
• Cook Acini de Pepe according to package directions.
• Drain and set aside to cool.
• Once sauce and pasta are completely cooled, assemble salad.
• In a large bowl combine pasta and sauce. Mix well.
• Add crushed pineapple, pineapple tidbits, mandarin oranges and mix well.
• Add in the cool whip, marshmallows and coconut and mix well.
• Chill 4 hours - overnight. Mix again before serving.

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.

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.