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Frog Eye Salad - Ancini de Pepe
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Serves/Makes:20 servings

  • 1 20 oz (560 grm). can crushed pineapple
  • 1 20 oz (560 grm). can chunk pineapple
  • 1 cup (225 ml) sugar
  • 2 tbsp (30 ml) flour
  • 2 eggs, beaten
  • 1-1/4 cups (300 ml) Ancini de Pepe pasta
  • 2 11 oz (308 grm). cans mandarin oranges, drained
  • 5 oz (140 grm). miniature marshmallows
  • 8 oz (224 grm). whipped topping
  • Drain pineapple, reserve 1-3/4 cups (425 ml) juice.
  • Combine the juice with sugar, flour, and eggs.
  • Cook over medium heat until thick; cool.
  • Cook pasta 8 - 10 minutes.
  • Rinse pasta in cold water.
  • Combine with cooled dressing.
  • Refrigerate 12 hours in an air-tight container.
  • Add fruit and marshmallows.
  • Mix together and refrigerate 8 hours before serving.
  • Gently fold in whipped topping.
May be stored for 1 week in an air-tight container

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