Frog Eye Salad with a twist for the holidays ...
some Pomegranate added in for that festive feeling and a video to show you how this is created :)
Ingredients::
COOK AND DRAIN
1 1/3 cups ACINI DE PEPE {found in pasta aisle - looks like tapioca}
SLOWLY BRING TO BOIL:
1/2 cup sugar
1 tbsp flour
1/4 tsp salt
1 cup pineapple juice (from Crushed Pineapple can)
1 egg
2 tsp. lemon juice
ALLOW PINEAPPLE JUICE MIXTURE TO COOL
COMBINE COOL ACINI DE PEPE, DRAINED CRUSHED PINEAPPLE, AND COOLED PINEAPPLE JUICE MIXTURE.
ADD:
1 can drained pineapple tidbits
1 tub cool whip
1 pomegranate
1 - Boil Pasta about 10 mins, then drain and rinse under cold water.
2 - Drain one can crushed pineapple tidbits with pasta - KEEP JUICE Seperate tho -
3 - In cool pot combine sugar, flour, salt, stir and then add the one cup pineapple juice you had saved out before.
4- stir mixture in cool pot yet and then Add egg and lemon juice. Whisk briskly and trun heat to MEDIUM.
5- STIR CONSTANTLY as you do not want to "fry" the egg" Once it starts to boil ... Cook 2 more minuetes.
6- Remove from Heat and allow to cool completely.
7- Combine Crushed Pineapples/Pasta, Liquid Pineapple Mixture and can of drained Pineapple Tidbits, Whipped Topping
and one Pamegranate... stir together well and refridgerate for 3 hours.
Watch Video Here
