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Frog Eyes Salad 
6th-Feb-2007 12:18 am
4PF) Thrifty - Warren Buffett's Liscense
This old time favorite is delicious as a salad or dessert. The recipe uses a tiny round pasta called Acine di' Pepe (like orzo, but round) which gives it an interesting texture similar to tapioca.


1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces)Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)


1. In medium saucepan, stir together sugar, flour and salt.
2. 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.
3. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
4. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
5. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
6. Top with remaining whipped topping; garnish with cherries, if desired.

Makes 12 servings.
Comments 
7th-Feb-2007 06:03 am (UTC)
I'd have to vouch for this recipe, it's unique, delightful, and really yummy. I had it for the first time a couple years ago and it STILL stands out in my memory. I'm willing to give this a spin in my own kitchen.
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