Toad-Eye Salad

Sometimes also called the equally unappetizing “frog-eye salad.”

This is the first recipe I’ve seen using an American can size measurement, like the #303 can.

A family recipe provided by Jennifer Kiel of Washington, DC.

Toad-Eye Salad

1 c. acini di pepe
4 c. boiling H20

Boil 20 minutes — wash — drain — cool.

1 #303 can pineapple tidbits
2 cans mandarin oranges

Thicken juice with 1 c. sugar, 3 T. flour and 3 eggs well beaten. Cook over medium heat until thickened. Cool. Mix with acini and fruit. Let set several hours.

Add 1 c. miniature marshmallows and 9 oz. carton Cool Whip.

Marshmallows — optional.

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