September 2010

I don’t know if Frog Eye Salad is a Utah thing, or an American thing, or just a plain old family thing, but I love the stuff.  Chewy, delicious pasta soaked in sugary pineapple syrup and coated with coconut, marshmallows and cream? Yes, please.

Here are your ingredients for Frog Eye Salad: {isn’t the name nasty? I know}

• -1 & 2/3 cups Acini-de-Pepe pasta, uncooked
• 1 can {20 ounces} pineapple chunks, drained {reserve 1/4 cup of the juice for later}
• 1 can pineapple tidbits
• 1 can {8 ounces} crushed pineapple, drained
• 2 cans {11 ounces each} mandarin orange segments, drained
• 3 cups miniature marshmallows
• 1/2 cup coconut
• Whipped Cream or Cool Whip

Okay, before you get started with any of the ingredients, cook the pasta for about 6 minutes.  Rinse it with cold water, and drain.  Pour 1/4 cup of lemon juice over it, and chill in the fridge.  You’ll need it later.

Now you’re going to make the sauce.

Mix 1/2 cup sugar,

1/4 teaspoon of salt, and 2 tablespoons of flour in a saucepan.

Add 1 cup pineapple juice.  At this point, you probably want to turn on the stove.  I’m just saying.

Stir it around and cook it until it gets thick and bubbly.

Once it’s all bubbly and syrupy pull it off the stove and add 2 tablespoons of lemon juice.  Let it get really really cool.

Once it’s chilled pour it over your cooked pasta, cover it, and put it in the fridge overnight.  Truly.

Now, once it’s cooled and soaked in all the sugar in your kitchen for 24 hours, pull it out and add the fruit.

Now the coconut.

And the marshmallows.

Can you hear your blood sugar screaming yet?  No?  Give it some time.

Okay, now add the whipped cream, cool whip, whatever dairy confection you so desire, and mix it around.

Dish up to serve in individual serving dishes, or cover and take to your next barbecue.  I put it in my thrifted vintage dessert glasses so my kids wouldn’t sugar load like they’re headed into the apocalypse, but do whatever makes you happy.

Trust me, this stuff will sell like hotcakes.

– I made the syrup on my new Frigidaire stove.  I love that thing like it’s nobody’s business.  This is the last post in my Frigidaire series, and man those appliances rock the hiz-ouse.

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