Best 7 Frog Eye Salad Recipes

FROG EYE SALAD

Steps:

• In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
• Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
• In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

MOM'S FROG EYE SALAD RECIPE

Steps:

• Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
• In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
• In a large mixing bowl combine the pasta and thickened mixture.
• Then gently fold in the mandarin oranges, pineapple tidbits, crushed pineapple, marshmallows and coconut. Fold in Cool Whip.
• Refrigerate until serving.
• This recipe can easily be doubled.

FROG EYE SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Drain the crushed pineapple and pineapple tidbits over a bowl, pressing lightly to squeeze out the juice (reserve the juice).
• Combine the sugar, flour and 3/4 teaspoon salt in a medium saucepan. Whisk in the reserved pineapple juice and the eggs. Bring to a simmer over medium heat, stirring constantly, and simmer until thickened, about 2 minutes. Strain the custard into a large bowl, cover with plastic wrap and refrigerate until just cool.
• Meanwhile, cook the pasta according to package directions. Drain and run under cold water to stop the cooking.
• Reserve a few slices of mandarin orange for garnish and set aside. Add the cooked pasta, pineapple, the remaining mandarin oranges, coconut and marshmallows to the custard and stir to coat. Add the whipped topping and stir until well mixed. Transfer to a serving bowl and top with the reserved mandarin slices and the pinch of coconut. Cover with plastic wrap and refrigerate at least 2 hours and up to overnight.

FROG EYE SALAD

Steps:

• Cook pasta in boiling water for 11 minutes.
• Drain well, rinsing with cold water to cool pasta.
• In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes.
• Gently stir in pasta and remaining ingredients.
• Cover and refrigerate at least 5 hours.

EASY FROG EYE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook acini de pepe in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse well with cold water.
• Beat reserved pineapple juice, milk, sugar, and pudding mix together in a large bowl for about 2 minutes. Stir pineapple chunks, marshmallows, mandarin oranges, whipped topping, crushed pineapple, and coconut into the bowl with the juice mixture carefully. Cover and refrigerate at least 5 hours to overnight.

FROG EYE SALAD II

Steps:

• Cook pasta in boiling water 11 minutes; drain and rinse with cold water.
• In large bowl, beat reserved pineapple juice, milk, sugar and pudding for 2 minutes.
• Gently stir in pasta,and remaining ingredients.
• May add a cinnamon to taste for added flavor.
• Cover and chill at least 2 hours.

FROG EYE SALAD

Steps:

• 1. The NIGHT BEFORE: Begin by straining juice off of fruit into large saucepan on stove top. Reserve fruit in refrigerator overnight.
• 2. Cook your pasta on stove top according to pkg. direction. (This pasta is difficult to find, but shape and size is important, so when you find it, buy extra. I buy Private Selection brand.) Once cooked, rinse with cold water.
• 3. Combine the sugar, egg yolks, flour and salt in saucepan on stove top with the fruit juice. Cook and whisk until thickened.
• 4. In very large stir & mix tupperware bowl, combine the cooled cooked pasta with the fruity sauce. Stir until thoroughly combined.
• 5. Cover pasta mixture and refrigerate overnight.
• 6. In THE MORNING: Mix the pineapple, oranges and mini-marshmallows into juice and pasta mixture. Fold in the cool whip and serve.