Frog Eye Salad - the grandkids' favorite

12 oz acini di pepe pasta

 
2- 20 oz cans pineapple tidbits in juice -- save juice

saved pineapple juice - each can contains about 7 oz of juice
1 tbsp lemon juice
1 1/2 c powdered sugar
1 1/2 tbsp cornstarch
3/4 tsp salt
2 eggs - beaten

 
6 oz whipping cream
3 tbsp sugar
3/4 tsp vanilla

3 c miniature marshmallows

16 oz mandarin oranges in light syrup – drained

2 5/8 oz maraschino cherries -- about 15, cut in half -rinse so the red color doesn’t bleed into the salad.

Cook pasta according to directions for 10 minutes, then drain and set aside.. Drain pineapple saving the juice. Add pineapple to drained pasta.

Mix pineapple juice, lemon juice, sugar, cornstarch, and salt in a 2-quart pan. Add beaten eggs. Stirring constantly, bring to a boil. Add to pasta/pineapple mix. Chill thoroughly, overnight is best.

Whip cream until it holds in stiff peaks.  Fold in sugar and vanilla.

Stir marshmallows into pasta mix, then fold in prepared whipped cream. Gently fold in oranges and cherries.  Sprinkle a little ground nutmeg on top.   Chill. (If you add the cherries too soon, their red color bleeds onto other ingredients).

Hint #1: This is a great recipe for using those marshmallows that have petrified on your shelf. When you chill it overnight, the marshmallows magically resurrect.

Hint #2: Walmart has the best organic spices in glass jars.  Once you try them, you’ll never go back!