Frog Eye Salad

First, you find some big rocks and go down to the creek and catch some frogs. JUST kidding. The first time my husband mentioned this salad to me, he had it at a work luncheon. He kept going on about how good it was. All I could think about was "frog eyes".

I decided to make this recipe for a Sunday School activity we had. I bought the ingredients. I made the salad. I still couldn't bring myself to eat it -- again, all I could think about was "frog eyes". I made it again a few years later. It was a little easier to eat, but still hard to get past the title. I kept thinking about those little round "frog eyes" rolling around in my mouth.

We had a Whitfield Family Reunion in Pineville, Arkansas, around the 4th of July this year. I could finally eat it this time with no difficulty. It's a nice cold pasta/fruit salad. The recipe I use is from a cookbook that was given to me as a wedding present. Sometimes, you can also find the recipe on the package of the Acini de Pepe pasta that is used.

Frog Eye Salad

1 cup sugar
2 Tb. flour
2 1/2 tsp. salt, divided 1/2 tsp. and 2 tsp.
2 eggs, beaten
1 3/4 cup pineapple juice
1 Tb. lemon juice
1 Tb. cooking oil
1 - 16oz. package Acini de Pepe
3 qt. water
3 - 6 oz. cans mandarin oranges
2 - 20 oz. cans chunk pineapple, drained (save juice)
1 - 20 oz. can crushed pineapple, drained (save juice)
16 oz. container cool whip
2 cups mini marshmallows

Combine the sugar, flour and 1/2 tsp. salt. Gradually stir in the pineapple juice and eggs. Cook over medium heat, stirring until thick. Add lemon juice. Cool to room temperature.

Bring water, 2 tsp. salt and oil to a boil. Add Acini de Pepe and cook at a rolling boil until tender. Drain, rinse, and drain again. Place pasta in large bowl and cool to room temperature. Add sauce and mix lightly but thoroughly. Refrigerate 24 hours in an airtight container. Add remaining ingredients and mix well. Refrigerate in airtight container until well chilled. Makes 25 servings. Salad may be frozen, but the texture may be altered. (Another recipe says it freezes well.)

Recipe from: The Singing Patriots from Baptist Bible College "Recipes From Some of our Best Cooks"

Notes: I've mentioned before about trying to write the sizes of cans or containers because the texture and flavor can be affected by manufacturers' changes in product volume over the years. Here is a prime example. This recipe is from the 70's. The recipe calls for a 13 1/2 oz container of cool whip. Cool whip comes in 8, 12, and 16 oz containers now.

Variations: I have seen variations of this recipe that call for maraschino cherries, fruit cocktail, etc. I'm sure you could add just about any fruit you wish.