Monday, August 9, 2010

A Cini De Pepe Salad / "Frog-Eye Salad"

My son-in-law's mom gave me this recipe.  I made it when our whole family went to the beach.  It makes a lot of salad and we have a lot of family, so it was the perfect fruit salad to make.  Plus, it was delicious.  It takes time to make it, but it is worth it, especially if you have a lot of mouths to feed.  Be prepared--this salad needs to chill overnight, so plan to make this the day before you plan to serve it.

A Cini De Pepe Salad / Frog-Eye Salad

1 package A Cini De Pepe pasta (16 oz.)
1 cup sugar
2 Tablespoons flour
1/2 teaspoon salt
1 3/4 cup pineapple juice (use juice from pineapple)
3 cans (11 oz.) Mandarin oranges, drained
2 cups mini marshmallows
1 carton (9 oz.) Cool Whip
2 eggs, beaten
1 Tablespoon lemon juice
2 cans (20 oz.) pineapple tidbits, drained
1 can (20 oz.) crushed pineapple, drained

Cook acini in 3 quarts water with 1 teaspoon oil and 2 teaspoons salt.  When tender, rinse in colander and cool. (see package directions)

In a saucepan, combine sugar, flour and salt.  Add pineapple juice and beaten eggs.  Cook stirring until thickened and smooth.  Add lemon juice and cool.

Place cooked pasta in a large bowl.  Pour thickened mixture over macaroni and cool well.  Add other ingredients and blend well.  Chill over night.

If everything is chilled well before you mix it, you get a fluffier dessert and it tastes better.  It also must be allowed to chill over night to set.  If you're a coconut lover, you can add 1 cup coconut.

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