Monday, April 9, 2012

Frog Eye Salad


Dressing
1 cup sugar
2 tablespoons flour
1/2 teaspoon salt
1 cup Pineapple juice
2 eggs
1 teaspoon Lemon juice
Salad
1 cup uncooked Anci de Pepi
1 can mandarin oranges (11 oz.) Reserve liq
2 can pineapple tidbits (20 oz.)reserve liq
1 can crushed pineapple (20 oz.) reserve liq
2 cups Whipped topping
1 small bag miniature marshmallows
1 cup coconut
1 small jar Maraschino cherries drained

Make dressing by combining the first six ingredients in a saucepan using the reserved liquid
Cook over medium heat until it boils, stirring constantly. Cook until mixture is thick. 
Cook acini de pepe according to package directions. Drain, rinse and cool to room temperature. 
Mix with dressing. Drain fruit and fold into macaroni mixture. Add
whipped topping and coconut and marshmallows, chill 4 hours. (if desired). Serve cold.


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