For in the kitchen,
Someone lit a matchstick.

Wednesday, May 30, 2012

Frog Eye Salad

1 cup sugar
2 tbsp. flour
2 ½ tsp. salt
1 ¾ cups pineapple juice
2 eggs beaten
1 tbsp. Lemon juice
3 qts water
1 tbsp. cooking oil
1 pkg (16 0z) accni de peppi pasta
3 cans (11 oz) mandarin oranges drained
2 cans (20oz.) pineapple chunks drained
1 can (20 0z.) crushed pineapple drained
1 carton (9 oz) cool whip
1 cup miniature marshmallows
1 cup coconut

In a pot, combine sugar, flour and ½ tsp. salt.  Gradually stir in pineapple juice and eggs.  Cook over medium heat stirring until thickened.  Add lemon juice.  Cool mixture to room temperature.  Bring water and remaining 2 tsp. salt and oil to boil.  Add pasta…cook Al-dente.   Combine egg mixture and pasta.  Mix thoroughly.  Put in airtight container over night.  Add remaining ingredients next day and stir…then serve.