Saturday Night & Frog Eye

Last night, our little family headed up to Kaysville to get together with a group of friends from college. It's something that we do with this same group fairly regularly--Rachel, Roger and Ana, Rich and Kristi, and Mom and Dad Larsen. We met when we all attended the same ward where Dad Larsen was bishop of our student ward. And, we've all been family ever since. ;) We sat and chatted about people we knew in the ward while the kids kept each other entertained. It was such a fun evening!

And, as part of our little get together, we had a BBQ. I brought Frog Eye Salad and since the recipe was requested, I figured I would post it here for anyone else who was interested as well. It's a GREAT summer salad!

Frog Eye Salad
1 cup sugar
2 Tbl flour
1/2 tsp salt
1 3/4 cups pineapple juice, (drained from pineapple)
2 beaten eggs
1 Tbl lemon juice

Combine sugar, flour, and salt in medium saucepan. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring until thickened. Add lemon juice and cool mixture to room temperature.

3 qt. water
1 Tbl oil
1 pkg. Acini de Pepe pasta
2 tsp salt

Bring water, salt, and oil to a boil. Add Acini de Pepe and cook until done, (10-12 min.). Drain, rinse well, and drain again.

2 cans (20 oz.) pineapple tidbits, drained
1 can (20 oz.) crushed pineapple, drained
3 cans mandarin oranges, drained
1 cup mini marshmallows, (I use more)
1 cup coconut (optional)
1 contained (12 oz.) Cool Whip

Combine Acini de Pepe with sauce mixture; add pineapple, oranges, marshmallows, and coconut. Lightly mix in Cool Whip. Cover tightly and refrigerate. Stores up to a week.
Makes 25 servings.