Ingredient of the month: Cream of Chicken Soup

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Frog Eye Salad

This big salad is perfect for parties where you are serving a meal. Kids love it and it is easy to make ahead. It makes a ton, 25 servings!

1 16-ounce box Acini De Pepe pasta (little pasta balls)
2 Tbsp cornstarch
1 ¾ cup pineapple juice
1 cup sugar
3 eggs, well beaten
½ tsp salt

1. Cook pasta in boiling water till done.
2. Drain and set aside.
3. Mix together juice (use the juice drained from the two cans of pineapple being used, add water if needed), sugar, cornstarch, eggs, and salt in a medium saucepan.
4. Cook until thick over medium heat.
5. Cool slightly, then pour over pasta in a large serving bowl. Stir together and then cover and chill overnight(or hours later when cooled completely).
6. The next day, add:

1 16 oz can pineapple tidbits, drained
1 qt. Cool Whip
1 16 oz can crushed pineapple, drained
1 pkg mini marshmallows
2 small cans mandarin oranges, drained

7. Stir together gently and serve cold.

Makes a very large bowl to serve about 25 people

1 comment:

Chalece said...

I have this recipe, just a few differences, and I love it!