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FROG EYE SALAD | |
1 c. sugar 2 tbsp. flour 1/2 tsp. salt 1 3/4 c. pineapple juice 2 eggs, beaten 1 tbsp. lemon juice 3 qt. water 2 tsp. salt 1 tbsp. cooking oil 1 pkg. (16 oz.) Acini de Pepe 3 cans (11 oz. each) mandarin oranges, drained 2 cans (20 oz. each) pineapple chunks, drained 1 can (20 oz.) crushed pineapple, drained 1 c. miniature marshmallows 1 c. coconut (optional) 1. Combine sugar, flour and 1/2 teaspoon salt. 2. Gradually stir in pineapple juice and eggs. 3. Cook over moderate heat, stirring until thickened. 4. Add lemon juice; cool mixture to room temperature. 5. Bring water, 2 teaspoons salt and oil to boil. Add Acini de Pepe 6. Cook at rolling boil until done (5-8 minutes). 7. Drain, rinse, drain again and cool to room temperature. 8. Combine egg mixture and Acini de Pepe; mix lightly. 9. Refrigerate overnight in airtight container. 10. Add remaining ingredients; mix lightly but thoroughly. 11. Refrigerate until chilled in airtight container. May be refrigerated for as long as a week. |
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