When one of my friends offered to bring frog eye salad to a potluck at my house, I went...."huh?" I had never heard of such strangeness...where did she get FROG EYES?
She quickly explained that was the name of a sweet kind of "salad" and in fact, there were no frog eyes. It's name is derived from the small type of pasta used that looks like frog eyes (sort of!). I had never had it before but one time and I was hooked! It's a lot like my "Spring Marshmallow Salad" that has nothing remotely salad like about it. Hence my love for both :) This "salad" has a great texture from the cooked pasta and marshmallows and sweetness from the sauce, mandarin oranges and cool whip.
The only problem I have encountered with this recipe is that at least in Austin I haven't been able to find the special pasta-that makes it truly a "frog eye" salad-the acini di pepe pasta. I know you can get it in Utah and off of Amazon. If you know of a grocery store in Austin that sells it, please let me know! So once you can find the pasta-definitely go make it!
Frog Eye Salad
The Apron Gal
Serves 10 as a side dish
¾ C white sugar
½ tsp salt
1 cup pasta (Acini de Pepe), cooked
2 cans Mandarin oranges, drained
1 20 oz can crushed pineapple
8 oz Cool Whip, thawed
1 cup mini marshmallows (I usually do a little more for good measure :)
Cook pasta according to package instructions-al dente, rinse and cool.
In a small saucepan, mix sugar, flour, salt, and then stir in pineapple juice and egg. Cook over medium heat 5-10 minutes or until thickened. Add lemon juice and remove from heat and cool.
Mixing cooled sauce with remaining salad ingredients and cooled, rinsed pasta.
Refrigerate until ready to serve.