Disclaimer:

Many stories herein are subject to the faulty, and sometimes creative, memory of the blog owner and should not be taken as factual, although the names and events are real! Kind of.

Tuesday, June 19, 2012

Frog Eye Salad

Disclaimer:  This post has nothing to do with backyard wildlife.  It does not contain any animal parts.  All testing of the post subject was done on humans, by humans and for humans.

My friend made this delightful salad for her daughter's graduation party.  I managed to eat an obscene amount of it so I decided it would be the perfect thing to take to our family's annual Memorial Day Campout (at which I did not camp.  It was hot.  It was humid.  I'm a Fall (fairweather, if you will) camper).

And then we got hungry for it again, so it has made it's way onto the Fall's Creek Menu.  And if the campers don't like it, I guess the cooks and counselors will eat it up!

This is not really a salad as in "healthy."  It is a salad in the fact that it's a bunch of mixed ingredients.   By the way, according to The Free Dictionary, Salad is derived from the word Salt, as are salsa and sauce! Aren't you glad to know that!

The first thing you must know is that this should set at least 8 hours before eating, and preferably overnight so don't think you're gonna Google the ingredients at the grocery store and whip it out that evening for supper.  You can, of course but it will be a bit bland...The flavors must meld and mingle and cohabitate in the fridge for a good amount of time to fully enhance this yumminess.

Acini di pepe is a tiny little pasta that resembles beads and the name means peppercorns.



And now for the recipe!  This was adapted from the All Recipes web site and from my friend, Malinda.

Ingredients
1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened pineapple juice (from the canned pineapple)
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta
3 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) cans pineapple tidbits, drained
2 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut

Directions
In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.


6 comments:

Keetha Broyles said...

I was highly saddened to find there were no actual frog eyes in it.

JUST KIDDING!!!!

Paula said...

This makes a ton so it is perfect for feeding at big family to dos. We loved it at the family camp-out so much that I made a batch for Father's day. My father-in-law loved it as much as my hubby. THANKS for the new recipe.

KiteFlyer said...

That salad is famous around here. Our friends always know we'll be bringing "the Blue Bowl" whenever there's a party. We have a non-trademarked-tupper-type container that's perfect for making this.

It's also good without the coconut if there will be people who have an allergy or an aversion to it.

Crazy Sister said...

I'd like to see a picture of that!

Dawn Castor said...

We are having it for supper tonight at camp. I'll take a picture!

Rebecca D said...

I'd like to see a picture too... I have never heard of this and have to admit I am equal parts curious and trepidatious... (is that a word?)

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