Frog Eye Salad, a tradition

There are some recipes our family uses in celebration of different seasons and holidays. Frog Eye Salad is an Easter dinner tradition. I found the recipe years ago in a school generated cookbook. The school collects recipes from the families of students attending, and compile the recipes into a cookbook and sell them to raise funds for specific items or programs at the school.

Where the name Frog Eye salad comes from I do not know as there are no frog eyes in the recipe. It is a sweet tropical pasta fruit salad. There are three parts to the recipe: the sauce, the pasta and the fruit. I do variations of the recipe depending on what is in the cupboard at the time. I will put my variations in parenthesis to show the difference from the original recipe.

The Sauce:

1 Cup of Sugar 2 Tablespoons of flour 1/2 teaspoon of salt 1-3/4 Cups of Pineapple juice ( I get the juice from the cans of fruit I am adding, or if I am using fresh pineapple, after blending the pineapple I strain the juice into a cup ) 2 eggs beaten 1 Tablespoon lemon juice

Combine sugar, flour and salt, stir. Beat eggs then add to pineapple juice. Add the juice/eggs to flour mix, stir well, cook over moderate or medium heat, stirring the mixture until it thickens. I like the consistency of thick gravy. Once the sauce has thickened, remove from the heat and add 1 Tablespoon of lemon juice, can be fresh or bottled.

The pasta:

The type of pasta is Acini de Pepe or pearl pasta. Same pasta two different names.

16 ounces of pasta

Cook pasta according to directions until al dente. Really soft pasta does not hold up in the pasta salad. Drain.

In an airtight container mix the pasta and the sauce together and refrigerate until cold.

The Fruit:

3 – 11 ounce cans of mandarin oranges, drained 2- 20 ounce cans of pineapple chunks, drained 1- 20 ounce can of crushed pineapple, drained

(I will substitute fruit cocktail for a can of mandarin oranges or one can of pineapple. The pineapple makes the salad. One fresh pineapple is substituted for all the canned pineapple chunks and crushed. I also drained Maraschino cherries to add color to the salad for July 4th. )

1 – Cup of miniature marshmallows (I consider these optional, if I have them I use them. If I do not it does not distract from overall taste.)

1 – Cup of coconut (This is listed as optional, but I consider it a main ingredient. The flavor combination of pineapple, oranges and coconut are what give this salad character. )

Fold the fruit, marshmallows and coconut into the pasta, until well blended and refrigerate until cold.

If kept in an airtight container in the refrigerator, this salad can keep for up to a week.



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