Wednesday, October 8, 2008

Frog Eye Salad @@

Witchie's Frog Eye Salad
Serving Size: 25 warthogs.

1 cup sugar
2 teaspoons flour
1/2 teaspoon salt
1 3/4 cup pineapple juice
2 eggs - beaten
1 tablespoon lemon juice
3 quarts water
2 teaspoons salt
1 teaspoon cooking oil
1 package Acini de Pepe (A type of pasta) - you can always substitute
3 cans mandarin oranges (11 ounce each) drained
2 cans crushed pineapple (20 ounce each) drained
1 carton Cool Whip (12 ounce)

Directions:Combine sugar, flour, 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, 2 teaspoons salt, and oil to boil. Add Acini de Pepe. Cook at a rolling boil until Acini de Pepe is done. Drain and rinse with water, drain again and cool to room temperature. Combine egg mixture and Acini de Pepe, mix lightly but throughly. Refrigerate over night, in an air tight container. Add remaining ingredients, mix lightly, but throughly - (Use a very large Tupperware bowl with a lid) and chill. Salad may be refrigerated as long as a week in air tight container.
May add a package of colored marshmallows.