Post by cuteascountry_Shortcake on Jun 10, 2005 22:06:44 GMT -6
This is similar to the ABC salad someone sent in. This came from the San Georgio pasta web site. I have made it many times and always get asked for the recipe.
Old-Fashioned Frog's Eye Salad
1-1/3 Cups (8ozs.) Acini diPepe, uncooked
1/2 Cup sugar
1 Tablespoon all-purpose flour
1/4 Teaspoon salt
1 Can (20 ozs.) pineapple chunks, undrained
1 Can (8ozs.) crushed pineapple, undrained
1 egg, beaten
2 Teaspoons lemon juice
2 Cans (11 ozs. each) mandarin orange segments, drained
3-1/2 Cups (8ozs.) frozen non-dairy whipped topping
3 Cups miniature marshmallows
1/2 Cup flaked coconut
maraschino cherries
In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat; stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each).
I usually mix all of the whipped topping in and also the cherries cut into halves.
Submitted by Mary Jo in MD
Printed in Nancy's Kitchen Newsletter 6/10/05
Old-Fashioned Frog's Eye Salad
1-1/3 Cups (8ozs.) Acini diPepe, uncooked
1/2 Cup sugar
1 Tablespoon all-purpose flour
1/4 Teaspoon salt
1 Can (20 ozs.) pineapple chunks, undrained
1 Can (8ozs.) crushed pineapple, undrained
1 egg, beaten
2 Teaspoons lemon juice
2 Cans (11 ozs. each) mandarin orange segments, drained
3-1/2 Cups (8ozs.) frozen non-dairy whipped topping
3 Cups miniature marshmallows
1/2 Cup flaked coconut
maraschino cherries
In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat; stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each).
I usually mix all of the whipped topping in and also the cherries cut into halves.
Submitted by Mary Jo in MD
Printed in Nancy's Kitchen Newsletter 6/10/05