UC Davis Connecting Through Food Project aims to collect and distribute beloved recipes from our community so that everyone can learn and enjoy.

Food is culture. Food is memory. We all have recipes that we cook at home or eat with people whom we love. Sharing a meal together can be a practice self-care and celebration of community. Showcase your culture, whether local or global and special memories by submitting your favorite recipe and/or backstory.

Share your recipes and stories with us! 

Stefanie’s Story on Frog Eyed Salad

This recipe became a family tradition about 20 yrs ago now. One Thanksgiving, I was to bring a side dish. Not wanting to go with traditional dishes, I was given this recipe by a vet friend. The name, by itself, made my whole family laugh. "Frog Eyed Salad" was the name of the dish [also known as "Frog Eye Salad" to others]. How could that be a dish that is sweet and made with pasta?

Well, we were all a little worried, but to everyone, this dish was the star of the show. We loved it! Better than boba. Not like tapioca, but it was good. So, we have it every Thanksgiving, but it is also requested at birthdays and special occasions.
 

Ingredients:

1 cup sugar

2 tablespoons flour

2 1/2 teaspoons salt

1 3/4 cup pineapple juice

2 eggs, beaten

1 tablespoon lemon juice

3 quarts water

1 tablespoon cooking oil

1 (16oz) package acini de pepe pasta

3 (11oz) cans mandarin oranges, drained well

2 (20oz) cans pineapple chunks, drained well

1 (20oz) can crushed pineapple, drained

1 (9oz) tub whipped cream
 

Recipe Procedure:

1. In a medium sauce pot, combine sugar, flour, and 1/2 tsp of salt (rest of salt goes in boiling water for pasta). Gradually stir in pineapple juice and eggs.
2. Cook over moderate heat, stirring frequently until thickened. Watch to make sure does not turn to scrambled eggs.
3. Add lemon juice once thickened. Remove from heat, and cool mixture to room temperature.
4. In a large pot, bring water and remaining 2 tsp of salt to boil. Once boiling, add whole box of acini de pepe pasta.
5. Cook at rolling boil until pasta is done. Drain and rinse with cold water. Cool to room temperature.
6. Combine egg mixture and pasta. Mix lightly, but thoroughly. Refrigerate in airtight container overnight.
7. In the morning, add remaining ingredients - pineapple, mandarins and whipped cream mix thoroughly.

 

Other Information: 

Category: Sweet Side Dish, Dessert

Time typically served: Anytime!

Servings: 15 servings/1 cup each