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 comforting dish that warms the soul.
Combine sugar, flour and 1/2 teaspoon of salt; gradually stir in pineapple juice and eggs.
Cook over moderate heat, stirring until thickened.
Add lemon juice.
Cool mixture to room temperature.
Bring water, remaining 2 teaspoons of salt and oil to a boil.
Add acini de pepe.
Cook at a rolling boil until acini de pepe is done.
Drain acini de pepe, 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.
Salad may be refrigerated for as long as a week in airtight container.
Makes 25 servings.
π· Perfect Pairings
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