Tuesday, May 28, 2013

Frog-Eye Salad (acini de pepe)

Frog-eye Salad
This was one of the first "Utah" foods that I ever experienced and I fell in love!  I'm talking serious love!  It's always been a favorite.  It's not something that you make for dinner because it makes sooooooo much but it's perfect for a large gathering!  This makes the huge Tupperware Fix-N-Mix bowl full!! It sounds like work but is quite quick to prepare ahead (it tastes better the next day) and is always the hit at every family reunion!  There's a new way to do this.
Boil 3 quarts water and 1 Tbsp oil.  Add 1 box of Acine de Pepe (usually on the top shelf above the pastas.)  Drain 2 cans (1crushed and 1 tidbits) pineapple, saving the juice
In saucepan, add:
1 3/4 cup pineapple juice

3/4 cup sugar
1 tsp. flour
1/2 tsp. salt
2 eggs (I whip them up a bit first)

Boil and cook until thickened, stirring constantly.
Add 2 Tbsp. lemon juice.
Pour over cooked and drained pasta.  Fold gently.  Refrigerate overnight.  The next day, add:
2 cans drained mandarin oranges
the pineapple
1 large container of Cool Whip
2 cups marshmallows
maraschino cherries for color!
(Some people also add a cup of coconut flakes.)  Fold it all together, keep chilled until serving.  Dang!  Now, I want some!  Enjoy!

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