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HAUNTINGLY DELICIOUS HALLOWEEN RECIPES
FROG EYE SALAD (FRUIT SALAD)
1 cup - Sugar
2 teaspoons - Flour
½ teaspoon - Salt
1 ¾ cups - Pineapple juice
2 - Eggs (beaten)
1 tablespoon - Lemon juice
3 quarts - Water
2 teaspoons - Salt
1 teaspoon - Cooking oil
1 package - Pasta (shells work well, spinach pasta give a nice color)
Fruit and Topping
3 cans 11 ounce each) - Mandarin oranges, drained
2 cans (20 ounce each) - Crushed pineapple, drained
12 ounces - Cool Whip
Combine sugar, flour, and ½-teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature.
Bring water, 2 teaspoons salt, and oil to boil. Add pasta and cook at a rolling boil until pasta is done. For a color variation, add red (or green) food coloring to pasta as it cooks. Drain and rinse with water, drain again and cool to room temperature.
Combine egg mixture and pasta. Mix lightly but thoroughly. Refrigerate overnight in an airtight container.
The following day, add remaining ingredients in a large plastic bowl with a lid. Mix lightly, but thoroughly. Chill.
Salad may be refrigerated as long as a week in airtight container.
You can also add a package of marshmallows as a final touch.