Best Guts And Eyeballs Salad Recipes

DELIGHTFUL FRUIT SALAD

Delightful Fruit Salad image

"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

Ingredients

1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1-3/4 cups unsweetened pineapple juice
2 eggs, lightly beaten
1 tablespoon lemon juice
1 package (16 ounces) acini di pepe pasta
3 cans (11 ounces each) mandarin oranges, drained
2 cans (20 ounces each) pineapple chunks, drained
1 can (20 ounces) crushed pineapple, drained
1 cup miniature marshmallows
1 cup sweetened shredded coconut
1 carton (12 ounces) frozen whipped topping, thawed

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

Frog Eye Salad image

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

Ingredients

Kosher salt
Two 8-ounce cans crushed pineapple
Two 8-ounce cans pineapple tidbits
1/2 cup sugar
2 tablespoons all-purpose flour
2 large eggs
1 cup acini di pepe pasta
One 16-ounce can mandarin oranges, drained
1 cup unsweetened shredded coconut, plus a large pinch for garnish
1 cup mini marshmallows
8 ounces frozen whipped topping, thawed

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.