Frog-Eye Salad
Frog-Eye Salad is an impressive dinner. Made with 1 c. sugar, 2 tbsp. flour, 2 1/2 tsp. salt, 1 3/4 c. pineapple juice and 2 eggs, beaten, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Combine sugar, flour and 1/2 teaspoon of salt.
Gradually stir in the pineapple juice and eggs.
Cook over moderate heat, stirring until thickened.
Add lemon juice; cool mixture to room temperature.
Bring water, remaining salt and oil to a boil.
Add acini de pepe; cook at a rolling boil until done.
Drain and rinse with water; drain again and cool to room temperature.
Combine egg mixture and acini de pepe.
Mix lightly, but thoroughly. Refrigerate overnight in airtight container.
Be sure to drain canned fruit.
Add remaining ingredients; mix lightly, but thoroughly.
Refrigerate until chilled in airtight container. Will keep for up to a week.
π· Perfect Pairings
Complete your meal with these
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