Frog eyed salad

Posted: July 10, 2012 in lacto-ovo vegetarian recipes

I often make this at Easter (when we have Easter get-togethers), but this makes an awesome summer fruit salad.  I’d like to see if I can change the recipe to being somewhat healthy.  Neither Mark nor I eat maraschino cherries (he calls them “chemical balls” and he’s right.)  Fresh strawberries is an easy substitute.  This is good, sugary, and everybody eats it like crack at barbeques….and we’re making it to come to Nancy and Stacy’s tonight.

Making this makes me feel like it’s 1962, and I’m a hausfrau with a beehive and winged glasses like one of my great aunts had.

I do not know why.

source:, though my mother used to make something just like this

“ovo-vegetarian” (which is like pointing out that cotton candy is vegetarian.) gluten +

  • 1  c sugar
  • 3 egg yolks
  • 2 tbsp flour
  • 2 c pineapple juice
  • 1 tbsp lemon juice(I used lime today, tastes good too)
  • 1 pckg acini di pepe pasta
  • 2 20-oz cans pineapple chunks (or chop up a whole pineapple, like I did)
  • 2 11-oz cans mandarin oranges, drained
  • 3/4 c maraschino cherries, chopped (or fresh strawberries)
  • 1 pckg mini marshmallows
  • 1 container whipped topping, thawedk

In a large saucepan over med-low heat, combine sugar, egg yolks, flour, pineapple juice, and lemon juice.  Stir and cook until thickened.  Remove from heat

While sauce cooking, bring a large pot of lightly salted water to a poil.  Cook until al dente; drain and rinse with cold water.

In a large bowl, combine cooked mixture with pasta and toss to coat thoroughly.  Refrigerate 8 hours or overnight.  (Mine is spending 45 minutes in the freezer with good effect.)

Toss with fruit, marshmallows and whipped topping.  Refrigerate until serving.


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