Old-fashioned frog's eye salad
Yield: 12 Servings
Ingredients:
- 1/2 c Sugar
- 1 tb All-purpose flour
- 1/4 ts Salt
- 1 cn (20 oz.) pineapple chunks -- undrained
- 1 cn (8 oz.) crushed pineapple -- undrained
- 1 Egg; beaten
- 2 ts Lemon juice
- 8 oz Acini Pepe uncooked
- 2 cn Mandarin orange segments -(11 oz. size cans) drained
- 8 oz Non-dairy whipped topping - thawed and divided
- 3 c Miniature marshmallows
- 1/2 c Flaked coconut
Instructions:
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 ea.). Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias
