Frog Eye Salad
1 cup sugar
2 tbsp flour
1-3/4 cups pineapple juice
3 quarts water
2 eggs, beaten
1 tbsp lemon juice
1 tbsp cooking oil
1 package (16 oz) Acini de Pepe
3 (11 oz) cans mandarin oranges, drained
2 (20 oz) cans of tidbit pineapple, drained
1 (20 oz) can of crushed pineapple, drained
2 cartons of whipped cream
1 cup miniature marshmallows (optional)
1 cup coconut (optional)
This is a time consuming recipe. In fact, I have found that it really takes two, maybe three days to make. One day to make and chill, then mix it together the next day and serve it the following day.
Acini de Pepe can be found on the pasta aisle. They cost around $2.50 or so. They are never on sale. Both of our local stores carry them all the time.
Open the pineapple and drain it well. I use a small hand strainer and strain it until I have the 1-3/4 cups the recipe calls for. I usually have too much juice. You can save it for another recipe or freeze it to use later. Drink it or throw it away.
You need 2 containers for this salad. I go ahead and mix up my fruit, 1 container of whipped cream and marshmallows. It's a really good idea to drain off any extra juice that may have collected in the bottom of your container of fruit before you mix it all up.
Mix it gently and then put the lid on it and set it aside. If your people like coconut, this would be the point to add it. My husband LOVES coconut. Sometimes I catch him eating coconut from the bag. I love coconut in suntan lotion. It seems like there is a lot of chewing involved in eating coconut and I just don't always love the texture. I have one recipe for an oatmeal cake that has coconut in the frosting, but other than that, I don't love coconut. I certainly would never eat it from the bag. Oh, he thinks that I don't know that he eats coconut from the bag, but he leaves a trail.
Combine sugar, flour and 1/2 tsp of salt.
Mix the eggs with the pineapple juice and slowly add it to the flour sugar mixture.
Obviously this recipe has eggs so you are going to cook it. This is where your patience may be tested. Relax. Go slow.
This will burn. Go slowly. I usually put my stove on medium and stir constantly. It does take awhile. But if you burn it, it stinks. Just keep stirring. I use a whisk. My grandma probably just used a spoon.
When it begins to boil, keep stirring until it is like pudding. Remove it from heat and add 1 tbsp lemon juice.
Pour it into your second container to cool. Stir it to help it cool. DO NOT mix it with your fruit and whip cream. It will melt your whip cream. Not a pretty sight. Trust me. There is no rushing in this recipe.
Meanwhile, use that same pan to boil the pasta. Add the 3 quarts of water, 2 tsp salt and 1 tbsp oil and bring it to a rolling boil. Add the pasta. I think the directions on the pasta bag say to cook it for 4-6 minutes. We like ours firmer so I go for 4 minutes.
Then rinse in cold water. Rinse and rinse some more.
Stick your hands in it and rinse some more. Rinserinserinse and then drain it good.
Add it to the pineapple, sugar, and eggs pudding like mixture. Stir it well. It will set up very firm.
It looks a little like tapioca pudding.
Put the lid on it and set it in the fridge overnight.
In the morning, it will be a solid mass. Break it up. Use your muscles.
Add the pasta mixture to the fruit a little at a time. Stir to combine. Keep adding the pasta mixture until you have it all combined.
Add the second container of whipped cream at this point.
Chill. It really is best to make it one day, mix it the next day and serve it the following day. It's my favorite salad. I usually make it for Thanksgiving, Christmas and Easter. Occasionally, someone will ask for it as part of their birthday meal. My grandma used to make it for me whenever I asked. She spoiled me.
Man, I miss Gram. Just sayin'.