January 17, 2011

Frog Eye Salad

1 c sugar
2 ½ tsp salt
2 cans mandarin oranges
1 can crushed Pineapple
1 lg cool whip
1 c coconut
2 Tbs flour
1 ¾ c pineapple juice
1 Tbs cooking oil
2 cans pineapple chunks
1 c small marshmallows
1 box acini pepe macaroni
2 eggs

Combine sugar, flour, ½ tsp salt. Stir in pineapple juice and 2 beaten eggs. Cook over medium heat until thick. Add 1 tsp lemon juice. Cool to room temperature. Boil remaining salt and water and acini pepe until done. Add the cooking oil to reduce the foam. Rinse in cold water. Mix with other ingredients. Refrigerate.

Bernice Oliver

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