Frog Eye Salad {Recipe}

Summer is the season of the outdoor BBQ and get together. But we all know it isn’t just the meat from the grill that makes the meal, but the sides you pair with it. Frog Eye Salad is always one of my faves. I had never even heard of it until college when an ex-boyfriend’s mom introduced me to it, but I’ve making it for parties ever since!

Ingredients:

• 3/4 c sugar
• 1 Tbs flour
• 1/2 tsp salt
• 2/3 c pineapple juice
• 1 egg, beaten
• 1 tsp lemon juice
• 1 c acini di pepe pasta
• 2 (11 oz) cans mandarin oranges, drained
• 1 (20 oz) can chunk pineapple, drained
• 1 (8 oz) carton whipped topping
• 1 c mini marshmallows
• maraschino cherries (optional)

1. In a small saucepan mix sugar, flour, and salt. Stir in pineapple juice and egg. Cook over medium heat, stirring constantly until thickened. Add lemon juice. Set aside and let cool.

2. Cook acini di pepe according to package directions. Combine cooked mixture with pasta. Cover and place in fridge until chilled.

3. Combine remaining ingredients. Stir lightly. Top with cherries if desired. Chill at least one hour before serving.

See? Super easy but super delicious. Some people add coconut to theirs but I am not a big coconut fan so I don’t.

What’s your favorite side dish to serve at a barbeque?

I’m linking up at these fabulous parties:

The Cure for the Common Monday, Addicts (Not So) Anonymous, Tip Me Tuesday, Pity Party, Tinkled Pink, DIY Under $5, Making Monday Marvelous, Every {Body’s} Creative Endeavor, {Once Upon a Weekend}, Sundae Scoop, Show Me What Ya Got, Fridays Unfolded, Weekend Wrap Up, Get Your Craft On