Wednesday, December 17, 2008

Aunt Linda's Frog Eye Salad (or Acini de Pepe Salad)

I can't believe we don't have this recipe up here! This is definitely a family classic. I made it last night for a RS Dinner and because it makes so much, I had a ton leftover. And I will probably eat it all by myself. The entire bowl. I like it that much. I think it's best with lots of fresh fruit, especially nectarines, strawberries, peaches, and grapes.

½ cup sugar
1 Tbs flour
1¼ tsp salt
7/8 cup pineapple juice (I can usually drain enough from the pineapple chunks I add later)
1 beaten egg
1/2 tsp. lemon juice
8 oz. acini de pepe (found with the pasta; little tiny pasta balls; you'll only need 1/2 the package!)
1 1/2 tsp. oil
1-2 cans drained mandarin oranges
1 cup pineapple chunks
½ cup crushed pineapple
1 regular size carton frozen topping, thawed
½ cup miniature marshmallows (colored ones are good for adding a bit more color)
Any other fruits desired –grapes, bananas, peaches, nectarines strawberries, etc.

1. Cook Acini de pepe according to package directions, adding 1 1/2 tsp. oil. Drain and rinse with cold water.

2. Mix sugar, flour, and salt together. Add the pineapple juice, and egg and cook over stove until thick. Remove from heat and stir in lemon juice and allow to cool. Once it's cooled, add acini de pepe and refrigerate mixture 8 hours or overnight.

3. Just before serving add drained mandarin oranges, pineapple chunks, crushed pineapple, frozen topping, marshmallows and any other desired fruits.

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