Frog-Eye Salad

Frog-eye salad is delicious even though the name doesn't sound very appetizing... Try this recipe for a Utah classic that will always be a crowd-pleaser.

Ingredients:

• 1 cup acini di pepe pasta or pastina pasta
• 1 can (20 oz.) pineapple tidbits in juice (not syrup), drained, reserve juice
• 1 can (20 oz.) crushed pineapple juice, drained, reserve the juice
• 1 large egg
• 2 tablespoons of flour
• 1/2 tablespoon salt
• 1/2 cup white sugar
• 1/2 tablespoon freshly squeezed lemon juice
• 2 cans (15 oz. ea) mandarin oranges in juice
• 1 container (8 oz.) frozen whipped topping, completely thawed

Recipe:

1. Cook pasta according to package directions. Drain and rinse pasta in cold water then place in a large bowl in the refrigerator.
2. Drain pineapple tidbits for 1 cup of pineapple juice.
3. Remove 1 tablespoon of pineapple juice and pour it into a small bowl. Pour the remaining pineapple juice into a medium pot, set over medium heat.
4. Whisk in egg. Add flour and reserved tablespoon of pineapple juice together and whisk with a fork until smooth. Add to egg and pineapple mixture. Add salt and white sugar.
5. Cook over medium heat until the mixture has thickened. Stir occasionally for 10 min. Remove pot from heat. Stir in lemon juice and cool in the refrigerator for approximately 30 min.
6. Pour pasta in and return the bowl to the refrigerator until everything is completely chilled.
7. Open cans and drain mandarin oranges, crushed pineapple, and pineapple tidbits.
8. Add fruit to the cooled pasta mixture and stir.
9. Gently add thawed whipped topping unit all ingredients are combined. Cover and refrigerate overnight.