Best Jeannies Frog Eye Salad Recipes

FROG EYE SALAD

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.

DELIGHTFUL FRUIT SALAD

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.

FROG EYE SALAD

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.

FROG EYE SALAD RECIPE - (4.5/5)

Steps:

• The cans of fruit need to be well chilled before starting the salad. Cook the pasta according to the package directions then pour into a colander and rinse under cold tap water until pasta is cool; set aside to drain well. Drain the cans of pineapple in a colander/strainer that is set over a large mixing bowl, pressing down on it to squeeze out as much juice as possible. Reserve 1 cup of the juice back into the bowl (I drank the rest, ha!); add the lemon juice to the pineapple juice in bowl then place in the refrigerator or freezer until needed. Pour the pineapple out onto several layers of paper towels to dry even more (or the salad will be runny). Drain and dry the mandarin oranges as well. Reserve 3 or 4 for garnish, if desired. Whisk the dry pudding mix into the chilled pineapple-lemon juice mixture until smooth and thickened, 1-2 minutes. Let stand for 3-4 minutes. Gently whisk in 1/3 of the Cool Whip. Using a rubber spatula, fold the pasta and drained pineapple into the pudding mixture until combined well. Fold in the marshmallows, coconut, and remaining Cool Whip. Very gently, fold in the mandarin oranges (they are fragile so try not to wreck them). Garnish top with maraschino cherries or additional mandarins. Keep stored in the refrigerator.