Frog Eye Salad Recipe

Ingredients

Directions

1. Add oil and 2 t. salt to water and bring to a boil.
2. Add Acini-de-pepe to water and cook until done.
3. About 5 minutes.
4. Combine sugar, flour and one-half teaspoon of the salt.
5. Gradually stir in pineapple juice and eggs.
6. Cook over moderate heat, stirring until thickened.
7. Add lemon juice.
8. Cool mixture to room temperature.
9. Drain Acini-de-pepe when done.
10. Rinse.
11. Drain again.
12. Combine egg mixture and acini-de-pepe.
13. Mix lightly but thoroughly.
14. Refrigerate overnight in airtight container.
15. Add remaining ingredients.
16. Mix lightly again.
17. Salad may be refrigerated for as long as a week in airtight container.
18. It also may be frozen, though freezing somewhat alters the texture.