Frog Eyes Salad
Ingredients:
1 cup Acini de Pepe
2 eggs
1 can (20 ounces) crushed pineapple, drained, reserving 3 tablespoon juice
3 tablespoons lemon juice
2 tablespoons sugar
1 tablespoon butter or margarine
1 can (11 ounces) Mandarin oranges; drained
2 cups miniature marshmallows
2 1/2 cups whipping cream, whipped
1/4 cup chopped maraschino cherries
Directions Cook acini de pepe “al dente” or about 9-11 minutes; drain. In a medium sized, heavy saucepan, beat eggs with wire whisk until foamy. Stir in reserved pineapple juice, lemon juice, sugar and butter. Cook over medium heat stirring constantly until mixture thickens; cool to room temperature. In a large bowl combine acini de pepe, marshmallows, pineapple, Mandarin oranges and mix well. Fold in eggs and whipped cream. Cover and chill. Garnish with maraschino cherries. Servings 8