Blind Frog Eye Salad? I never knew!

Yummy creamy goodness

The long-missing special ingredient! Frog Eyes, go figure.

A week ago I was working on the menu for the post-baptism gathering. My sister KC happened to be here (painting, remember?) and suggested I serve Frog Eye Salad.

She has been bringing this dish to potluck gatherings lately and has received rave reviews. I asked for her recipe, and it turned out to be quite different from the one I had prepared in the past. I don't think I've ever cooked up a sauce to put over the pasta before, but it made a big difference. Definitely the BEST version I've done, or had.

As I was mixing all the fruit in my Mom asked where the grapes were. What grapes??, I asked. Ummmmm, the grapes that ARE the frog eyes, she replied. WHAT?

I did have grapes in the house, green even....but I had never heard of anyone putting them in a Frog Eye Salad, I'd always thought the acini de pepe pasta (which is small and round) were what was being called the "frog eye". I balked, Mom said, "Tomorrow when you're mixing the fruit in after it sets, taste some, then get another spoonful and put a grape on top. You'll see." I did. And this afternoon, Mom had the pleasure of hearing me say ONCE AGAIN, "Oh, MOM, you were RIGHT!" She's still reveling in that little phrase as it rings in her ears at this very moment, I'm sure!

But she was, RIGHT. If you're a fan of this FRUITY, CREAMY, PASTA salad, but have never had it with grapes..I highly suggest you try THIS recipe, below! The grapes add another dimension of texture. AND they really do look like frog-eyes when you cut them right across the middle! It makes a HUGE batch perfect for a crowd. If you're just feeding a standard family, try halving it.

And to think that all the times I've made this before I left out the title ingredient! Sheesh.

FROG EYE SALAD

Egg mixture:

2 beaten eggs

1 C. sugar

1 3/4 C. pineapple juice (strained from cans of crushed pineapple)

2 tbsp. flour

2 1/2 tsp. salt

1 tsp lemon juice

16 oz. box acini de pepe pasta

1 tsp oil

3 Quarts water

1 C. flake coconut

2 C. mini marshmallows

2 lg or 3 sm cans mandarin oranges

2 cans crushed pineapple

2 C. halved grapes (across the middle)

2 small tubs Cool Whip (I use Lite)

In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add grapes, marshmallows and coconut. Toss and serve.