we interrupt the usual posts to bring you…one on food.
I recently posted on a friend’s Facebook page that I had a craving for something called Frog Eye Salad.
I know. It sounds disgusting, doesn’t it?
When I was a teaching assistant in college, the secretary for the department I worked for made this salad. And somehow, a little container always showed up for me! I didn’t know how I was so lucky – I knew that I wasn’t her favorite, by far – but somehow, that container of deliciousness kept me sustained through the holiday season, far from home.
I’m pretty sure it’s a Utah thing, as I’d never heard of it before, and I’ve not encountered it since outside of Mormon functions. That said, I think there will be some frog eye salad in my future.
I searched for a recipe online and found one, courtesy of a blog called The Saturday Evening Pot. So, here you go:
Frog Eye Salad
- 1 cup sugar
- 2 tablespoons flour
- 1 teaspoon salt
- 1 3/4 cups pineapple juice (use from juice reserved from pineapples)
- 2 eggs, beaten
- 1 16-ounce package acini de pepe
- 2 11-ounce cans mandarin oranges, drained
- 1 20-ounce can crushed pineapple, drain and reserve juice
- 2 20-ounce cans pineapple chunks, drain and reserve juice
- 1 9-ounce carton whipped cream
- marshmallows, coconut – optional (we did not use)
- Combine sugar and flour and gradually stir in pineapple juice and eggs.
- Cook over moderate heat, stirring until thickened.
- Add lemon juice and cool mixture to room temperature.
- Cook acini de pepe according to package instructions. Drain, rinse, and cool to room temperature.
- Add egg mixture, mix lightly, and store in air tight container in refrigerator.
- Add remaining ingredients prior to serving. May be kept several days in refrigerator ahead of time.