Results 1 - 10 of 79 for frog egg salad
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Sauce: Stir sugar, flour, salt, juice, eggs, and lemon ... marshmallows and coconut. Stir well. Fold in Cool Whip. Store in refrigerator. Serve chilled.
Combine eggs, lemon and ... apples, pineapple and noodles. Add cooked mixture. Refrigerate 12 hours. Add Cool Whip before serving. Makes about 5 quarts.
Combine sugar, flour ... pineapple juice and eggs. Cook over ... in airtight container. Salad may be refrigerated ... Servings: 25 (great for family gatherings).
Combine sugar, flour, ... pineapple juice and eggs. Cook over ... mixture. Refrigerate overnight in airtight container. Add remaining ingredients, mix lightly.
These are to ... salt, pineapple juice, eggs and lemon juice. ... pineapple, mandarin oranges, the Cool Whip and the marshmallows. Cool. Serves about 30 people.
Drain 1 can ... miniature marshmallows, if desired. Mix and let stand. Add nuts, if you wish. Makes large salad. Works best to mix in a big popcorn bowl.
Combine sugar, flour ... pineapple juice and eggs. Cook over ... in airtight container. Salad may be refrigerated ... 25 servings. Acini de Pepe is pasta.
Combine sugar, flour, ... pineapple juice and eggs. Cook over ... in air-tight container. Salad may be refrigerated ... alters the texture. Makes 25 servings.
Cook first 5 ingredients until thick, then set aside to cool. Add 1 cup (raw) cooked spiezello (Acini de Pepe). Then refrigerate 2 hours. Add: 1 lg. ...
Bring 3 quarts ... teaspoons salt and eggs until thick. Add ... overnight. Add drained fruit, marshmallows, coconut and Cool Whip. Serve. Can be frozen.
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