1 - 10 of 84 for frog eyed salad

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Use Acini de Pepe 48 macaroni, if available. Cook about 1/4 pound in boiling salted water with a little oil until tender. Rinse with cold water. ...

Combine sugar, flour ... Refrigerate until chilled. Salad may be refrigerated ... be frozen, though freezing somewhat alters the texture. Yield: 24 to 30.

Combine sugar, flour, 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon ...

Combine first 6 ingredients. Cook until thick, stirring constantly. Cool. Cook acini de pepe, drain, rinse, drain and cool. Mix all ingredients ...

Make dressing first. Combine sugar, flour, salt, pineapple juice and egg in a saucepan. Bring to a boil, stirring constantly and cook until thick. ...

Cook macaroni; rinse ... overnight. May freeze this fruit mixture. Add Cool Whip to the amount of salad you want to use; add marshmallows. Makes a large salad.

Cook 1 cup Acini de Pepe macaroni in salted water. Boil together until thick: 2 tbsp. cornstarch 2 eggs 1/2 tsp. salt 1 c. sugar Pour over drained ...

Boil macaroni in salt water for 15 minutes. Drain and rinse in cold water; let cool. Drain juice of fruit and cook fruit juice with eggs, flour and ...

1. Boil the macaroni in salted water until tender; drain and cool. 2. Mix sugar with pineapple juice, eggs and salt. Cook over medium heat, stirring ...

These are to be drained well. Cook and drain the macaroni. In a double boiler cook sugar, flour, salt, pineapple juice, eggs and lemon juice. Cook ...

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