Do you know what it is to be a child? It is to be something very different from the grownup of today. It is to have a spirit yet streaming from the waters of life; it is to believe in loveliness, to believe in belief; it is to be so little that elves can reach to whisper in your ear; to seek out eggs left behind by a clever rabbit; it is to turn pumpkins into coaches and mice into horses, lowness into loftiness and nothing into everything. . . Francis Thompson
Another thing a child enjoys are all the special trimmings at holiday gatherings, even when the fruits and grains come disguised as a dessert side dish with a squeamish title. This recipe is sweet, light and fluffy (no real frog eyes included) – a delicious accompaniment for a spring dinner!
FROG EYE SALAD SERVES 12
- 8 ounces Acini De Pepe pasta
- 1 cup pineapple juice (reserved from pineapple tidbits)
- 1/2 cup sugar
- 1 tablespoon flour
- 1/4 teaspoon salt
- 1 egg beaten
- 1/2 tablespoon lemon juice
- 22 ounces mandarin oranges, drained
- 20 ounces pineapple tidbits, drained and reserve juice
- 8 ounces crushed pineapple, drained
- 1 1/2 cups miniature marshmallows
- 3/4 cup coconut, shredded
- 8 ounces whipped topping (for the ‘froggy’ look-green food coloring can be added!)
- Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
- In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
- In a large mixing bowl combine the pasta and thickened mixture. Then gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. Fold in cool whip. Refrigerate until serving. This recipe can easily be doubled.