Frog Eye Salad (Variation) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is a different kind of Frog Eye salad. Simply because of an allergy to pineapple, I came up with this I wanted so much to try the regular kind, but didn't relish the idea of a trip to the ER, so this is my compromise. I think its delicious and so does my family. Ingredients:
1/2 cup granulated sugar |
1 tablespoon all-purpose flour |
1 (20 ounce) can diced peaches in juice, undrained |
1 (11 ounce) can mandarin orange segments, drained |
1 large egg, beaten |
2 teaspoons lemon juice |
8 ounces acine di pepe pasta, cooked and cooled |
1 (8 ounce) container cool whip, thawed |
3 cups miniature marshmallows |
1/2 cup flaked coconut |
Directions:
1. In medium saucepan, stir together sugar and flour.
2. Drain peaches and mandarin oranges, reserving juice to equal 1 cup.
3. With whisk, gradually stir juice and egg into sugar mixture.
4. Cook over medium heat, stirring frequently, until mixture comes to a boil.
5. Stir in lemon juice.
6. Cool mixture to room temperature.
7. In large bowl, stir together thickened juice mixture and pasta.
8. Cover; refrigerate for about an hour.
9. Add peaches, oranges, whipped topping, marshmallows and coconut; mix gently and thoroughly.
10. Cover; refrigerate until cold.(Usually several hours or overnight).
11. Serve.
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