DELIGHTFUL FRUIT SALAD
"As much or as little Cool Whip can be added - to taste. If I have some mandarin oranges or maraschino cherries, I add a few to the top. I used this recipe as a salad, but my friends say it is good enough to be a dessert!" -Elaine Bailey, Bloomfield, Indiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 24 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the sugar, flour and salt. Gradually stir in pineapple juice. Bring to a boil, stirring constantly. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. , Transfer to a large bowl. Cool to room temperature without stirring. Cover surface of dressing with waxed paper; refrigerate until cooled., Cook pasta according to package directions; drain and rinse in cold water. Place in a very large bowl; stir in the oranges, pineapple, marshmallows, coconut and dressing. Fold in whipped topping. Cover and refrigerate until chilled.
Nutrition Facts : Calories 234 calories, Fat 4g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 71mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
FROG EYE SALAD
We made this Midwestern-style "salad" as classic as can be. Perfect for potlucks, barbecues or any group gathering.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Drain the crushed pineapple and pineapple tidbits over a bowl, pressing lightly to squeeze out the juice (reserve the juice).
- Combine the sugar, flour and 3/4 teaspoon salt in a medium saucepan. Whisk in the reserved pineapple juice and the eggs. Bring to a simmer over medium heat, stirring constantly, and simmer until thickened, about 2 minutes. Strain the custard into a large bowl, cover with plastic wrap and refrigerate until just cool.
- Meanwhile, cook the pasta according to package directions. Drain and run under cold water to stop the cooking.
- Reserve a few slices of mandarin orange for garnish and set aside. Add the cooked pasta, pineapple, the remaining mandarin oranges, coconut and marshmallows to the custard and stir to coat. Add the whipped topping and stir until well mixed. Transfer to a serving bowl and top with the reserved mandarin slices and the pinch of coconut. Cover with plastic wrap and refrigerate at least 2 hours and up to overnight.
FROG EYE SALAD
An acini di pepe (or couscous) pasta salad with coconut, pineapple, Mandarin oranges, and marshmallows.
Provided by Judy Awe
Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes
Time 14h5m
Yield 10
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 580.6 calories, Carbohydrate 114.1 g, Cholesterol 37.2 mg, Fat 11 g, Fiber 4 g, Protein 8.6 g, SaturatedFat 7.4 g, Sodium 647.7 mg, Sugar 74.5 g
EASY FROG EYE SALAD
This is a great potluck dish that uses instant vanilla pudding to cut down on preparation time.
Provided by Mindy
Categories Salad Fruit Salad Recipes
Time 5h15m
Yield 12
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook acini de pepe in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse well with cold water.
- Beat reserved pineapple juice, milk, sugar, and pudding mix together in a large bowl for about 2 minutes. Stir pineapple chunks, marshmallows, mandarin oranges, whipped topping, crushed pineapple, and coconut into the bowl with the juice mixture carefully. Cover and refrigerate at least 5 hours to overnight.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 62.9 g, Cholesterol 2.2 mg, Fat 1.9 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 165.3 mg, Sugar 36.1 g
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- Prepare the pasta according to package directions to cook it al dente. Drain and rinse the pasta in very cold water. Place in a large bowl in the fridge.
- Drain the pineapple tidbits to get 1 cup pineapple juice. Use more juice from the crushed pineapple if needed.
- Remove 1 tablespoon of the pineapple juice and pour in a small bowl. Pour the remaining pineapple juice into a medium-sized pot and set over medium heat. Briskly whisk in the egg. Add the flour to the reserved tablespoon of pineapple juice and whisk with a fork until smooth like a paste -- add to the egg and pineapple juice mixture, whisking constantly. Add in the salt and white sugar.
- Cook over medium heat until the mixture has thickened, stirring occasionally, about 10 minutes. Remove the pot from the heat, stir in the lemon juice, and allow to cool in the fridge for about 30 minutes. Pour over the pasta and return the bowl to the fridge until both the pasta and the pineapple juice mixture are completely chilled.
FROG EYE SALAD - TASTES BETTER FROM SCRATCH
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5/5 (40)Calories 300 per servingCategory Salad, Side Dish
- Drain the pineapple cans and reserve the juice. Reserve the pineapple fruit in the fridge for later.
- In a saucepan over medium heat combine the pineapple juice, sugar, egg yolk, salt and cornstarch and whisk until smooth.
- Cook until mixtures comes to a low boil and thickens slightly. Remove from heat and allow to cool.
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