Gramp’s Kitchen – Frog Egg Salad

Frog Egg Salad


8 oz Acni De Pepe
2 lb can crushed pineapple
¾ Cup pineapple juice
3 egg yolks beaten
1 cup sugar
½ tsp salt
2 Tablespoons Flour
1 cup mandarin oranges
1 cup marshmallows
9 oz of cool whip

In a sauce pan, combine sugar, flour, salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat
Bring water some to a boil and cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta, egg mixture, mandarin oranges, and pineapple marshmallows and whipped topping. Mix well and refrigerate overnight or until chilled.

*Recipe from unknown source. Found in my Grandparents kitchen.


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