Frog Eye Salad Recipe

I know I am posting more recipes than usual, but I knew you would want this for your Easter Celebrations.  Today's recipe is perfect for a large crowd because it makes a lot!  No you don't really use frog eyes, it is made with little tiny macaroni's.  Be sure to make this the day before your meal!

Frog Eye Salad

1 16 oz. Pkg Acini Di Pepe (I find them at WalMart)        
1 Can Crushed Pineapple

2 20 oz. Cans Pineapple tidbits (drained but save juice)    
2 15 oz. Cans Mandarin Oranges
2 Jars Maraschino Cherries      
2 Pkgs Mini Marshmallows

1  Cool Whip Topping            
3 Qts Water

2 Eggs (beaten)                      
1 T Cooking Oil (I use Coconut Oil)

1 T Lemon Juice                    
1 C Sugar

2 T Flour                              
 Salt

In large pan bring 3 qts water, oil and a pinch (teaspoon) of salt to boil.  Add Acini Di Pepe and let cook until done (Usually 5 to 10 min.)  Drain and rinse with cool water (be sure strainer does not have large holes or macaroni may slip out.)  Set aside.

In medium saucepan mix flour, sugar, 1/2 t. salt.  Slowly add reserved pineapple juice and beaten eggs.  Cook over medium heat until thickened. (be sure to stir entire time so it does not scorch).  Add lemon juice to this mixture and stir well.  Add this mixture to Acini Di Pepe then add fruit and 1 bag of mini marshmallows.  Mix well.  Refrigerate covered overnight.  Macaroni will have swelled up a bit to round like balls. Before Serving add other bag of mini marshmallows.  Serve Cold.

I usually have to use my largest Tupperware bowl  for this salad so be sure to have a very large container or you may need more than one. This will serve a huge crowd.  Perfect fruity yumminess for Spring time celebrations or anytime!


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