Frog Eye Salad

The New York Times did a Google survey of what each states distinct Thanksgiving dish might be. For Nevada, Colorado and Wyoming the top dish is "Frog Eye Salad."

Totally intrigued since I've never heard of it I did my own Google search for a "Frog Eye Salad" recipe and found that it's a pasta salad with pineapple, dried coconut and whipped cream. Miss Julie would have loved it, but I will have to stay away from it -- way too much sugar.

Anyway, if your looking for a new salad dish for Thanksgiving or Christmas you might want to try "Frog Eye Salad!"

Frog Eye Salad

8 ounces Acini De Pepe pasta

1 cup pineapple juice (reserved from pineapple tidbits)

1/2 cup sugar

1 tablespoon flour

1/4 teaspoon salt

1 egg beaten

1/2 tablespoon lemon juice

3 8-ounce cans mandarin oranges, drained

1 20-ounce can pineapple tidbits, drained and juice reserved

1 8-ounce can crushed pineapple, drained and juice reserved

1-1/2 cups miniature marshmallows

3/4 cup dry shredded coconut

1 8-ounce tub cool whip

Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.

In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.

In a large mixing bowl combine the pasta and thickened mixture. Then gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. Fold in cool whip.

Refrigerate until serving.

Note: This recipe can easily be doubled.