Frog Eye Salad 


Frog Eye Salad 


Mormons are prohibited from consuming alcohol, caffeine, and tobacco, which doesn’t leave much left. As a result, if there’s a way to put sugar in a recipe, Mormons will do it. Though multicolored Jell-O dishes known as "salads" are the norm, a dish known as Frog Eye Salad — named for the orzo mixed in — also frequently appears at funerals. Happily, sugar is still in ample supply.

In the book Death Warmed Over: Funeral Food, Rituals, and Customs From Around the World learn how 75 different cultures from various countries and religions around the world use food in conjunction with death in ritualistic, symbolic, and even nutritious ways.

Photo Modified: Flickr/ Steven Depolo

12
Servings
480
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Cup  sugar
  • 1  Tablespoon  all-purpose flour
  • 1/4  Teaspoon  salt
  • 8  Ounces  can crushed pineapple, undrained
  • 20  Ounces  pineapple chunks in its own juice, undrained
  • 22  Ounces  mandarin orange segments, drained
  • egg, beaten
  • 2  Teaspoons  lemon juice
  • 8  Ounces  orzo, uncooked
  • 8  Ounces  frozen non-dairy whipped topping, thawed
  • 3  Cups  miniature marshmellows
  • 1/2  Cup  sweetened flaked coconut
  • 4  Ounces  jar maraschino cherries, drained

Directions

In a medium saucepan, stir together sugar, flour, and salt. Drain both cans of pineapple, reserving 1 cup of juice. Gradually stir the juice and egg into the sugar mixture.

Cook over medium heat, stirring frequently, until mixture comes to a boil. Add the lemon juice. Remove from heat and cool to room temperature. Cook the pasta according to package directions; drain.

Rinse with cold water to cool quickly; drain again. In large bowl, stir the pineapple juice mixture together with the cooked pasta.

Cover; refrigerate several hours or overnight. Add crushed pineapple and chunks to the refrigerated mixtures along with the oranges, 2 cups of the whipped topping, marshmallows, and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Just before serving, top with remaining whipped topping and garnish with the cherries.

Nutritional Facts

Total Fat
18g
26%
Sugar
29g
32%
Saturated Fat
7g
29%
Cholesterol
21mg
7%
Carbohydrate, by difference
68g
52%
Protein
11g
24%
Vitamin A, RAE
39µg
6%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
33mg
44%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
132mg
13%
Choline, total
49mg
12%
Fiber, total dietary
5g
20%
Folate, total
36µg
9%
Iron, Fe
3mg
17%
Magnesium, Mg
73mg
23%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
294mg
42%
Selenium, Se
19µg
35%
Sodium, Na
402mg
27%
Vitamin D (D2 + D3)
3µg
20%
Water
132g
5%
Zinc, Zn
1mg
13%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.