Frog Eye Salad

READY IN: 48hrs 25mins
SERVES: 25
YIELD: 25 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine sugar, flour and salt in saucepan.
  • Gradually stir in pineapple juice and eggs.
  • Cook over moderate heat, stirring until thickened. (Pick white part out). Remove from heat; add lemon juice.
  • Cool to room temperature.
  • Combine water, oil, 1/2 tsp salt - boil and cook pasta 5-8 minutes in a rolling boil until pasta is done.
  • Drain, rinse with cold water. Rinse again. Cool to room temperature. Using very large bowl, combine pasta and cooled, cooked sauce, lightly but thoroughly.
  • Refrigerate overnight covered tightly.
  • Add remaining ingredients.
  • Refrigerate until chilled in airtight container. Keeps about 1 week.
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