I saw that in the nyt. I had never heard of it, or that frog eye salad. When I googled what they were, I didn't have a desire to make them or try them lol.
Post by RoxMonster on Nov 28, 2014 16:45:39 GMT -5
Yes! I made it last year for Christmas, as well as for our Housewarming party a few years ago. It is delicious. Anything with Snickers in it is OK by me.
For me, Snicker salad was the highlight of my extended family get togethers when I was a kid. I will still take a scoop of it. It actually wasn't there Wednesday night for the Thanksgiving party, but there was Oreo salad in its place (it's just as delicious).
I saw that in the nyt. I had never heard of it, or that frog eye salad. When I googled what they were, I didn't have a desire to make them or try them lol.
Frog eye salad is thr bomb. It's one of my most requested side dishes for a BBQ.
I saw that in the nyt. I had never heard of it, or that frog eye salad. When I googled what they were, I didn't have a desire to make them or try them lol.
Frog eye salad is thr bomb. It's one of my most requested side dishes for a BBQ.
Do you know the story behind the name? Seems so random!
Frog eye salad is thr bomb. It's one of my most requested side dishes for a BBQ.
Do you know the story behind the name? Seems so random!
And feel free to share your recipe
Maybe the name comes from the little pasta balls? They expand overnight and are round, but they don't look like eyeballs!
Don't let the idea of the pasta being a part of a sweet dish. The pasta absorbs the sweetness and looks and tastes more like tapioca pearls instead of pasta.
Frog Eye Salad 1 cup sugar 1/2 teaspoon salt 2 tablespoons flour 2 cans pineapple chunks (20 oz cans - reserve the juice) 1 can crushed pineapple, drained reserve the juice 1 3/4 cup pineapple juice (from the cans plus more if you need it to equal the amount) 2 eggs, beaten 1 16 oz. package acini de pepi pasta 3 11 oz. cans mandarin oranges 2 tubs of Cool Whip
Cook the pasta according to directions and drain well.
In a sauce pan combine the sugar, salt, flour, and 1 cup of the pineapple juice and stir well over a low heat until the sugar is dissolved. In another bowl, combine the two beaten eggs and the remaining 3/4 cup of pineapple juice. Stir in the egg/pineapple juice into the sauce pan, while stirring constantly so you don't end up with sweet scambled eggs. Stir until thickened. let cool and then pour over the cooked pasta and stir thoroughly. Cover and chill several hours or overnight.
Right before serving, stir in the pineapple and mandarin oranges and cool whip. Refrigerate leftovers.