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This old time favorite is delicious as
a salad or dessert. The recipe uses a tiny round pasta called
Acine di' Pepe (like orzo, but round) which gives it an interesting
texture similar to tapioca.
This fruity pasta salad is also reminiscent
of a creamy, fruited rice pudding, especially when individual
servings are dusted with a bit of ground cinnamon. For a refreshing
change, serve a small bowl for breakfast along with a slice of
buttered toast or English muffin.
Another delicious recipe from our Family-Favorite
Frog's Eye Salad
- 1/2 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon kosher or sea salt
- 1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks or tidbits in its own juice,
2 (11-ounce) cans mandarin orange segments, drained
1 large egg, lightly beaten
2 teaspoons lemon juice
8 ounces (or about 1 1/3 cups) Acine di Pepe Pasta, uncooked
1 (8-ounce) container frozen non-dairy whipped topping, thawed
- divided use (3 1/2 cups)
3 cups miniature marshmallows
1/2 cup flaked sweetened coconut
Maraschino cherries for garnish (optional)
- In medium saucepan, stir together sugar,
flour and salt.
- Drain pineapple chunks, reserving juice
to equal 1 cup.
- Gradually stir the 1 cup pineapple juice
and beaten egg into sugar mixture. Cook over medium heat, stirring
constantly, until mixture comes to a boil. Remove from heat and
stir in lemon juice. Cool mixture to room temperature.
- Meanwhile, cook pasta according to package
directions; drain. Rinse with cold water to cool quickly; set
aside to drain well.
- In a large bowl, stir together the pineapple
juice mixture and cooked pasta. Cover and refrigerate until well
chilled, about an hour. (Or overnight and finish putting salad
together the next day.)
- Once pasta mixture is well-chilled, stir
in crushed pineapple, 2 cups whipped topping, marshmallows and
coconut until combined. Gently fold in pineapple chunks and mandarin
oranges just until combined, being careful not to break up the
oranges. Top with remaining whipped topping; cover and refrigerate
until ready to serve.
- Garnish with cherries just before serving,
Makes 12 to 16 servings.
Copyright Hope Pryor, please see Terms
of Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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