Frog Eye Salad - the only gluten free version I have ever seen!

I don't know the real name of this salad, but at our house it is known as Frog Eye Salad.  The original recipe uses a type of pasta that looks like frog eyes(aceite de pepe).  My oldest daughter loves this salad and I still remember the first party we attended after she went gluten free and they were serving this salad.  I took one look at her and there were huge tears in her eyes, she was heart broken.  She thought she would never again eat her favorite dish.  I was determined to figure it out.  I racked my brain with a replacement for the pasta and remembered my neighbor making a food storage dish, similar to this, out of wheat.  The wheels began turning and I started experimenting.  First, millet.  Decent, but I knew I couldn't stop there.  I needed something a little bigger with a little less flavor - sorghum.  Second, sorghum, Jackpot!  My solution might sound strange, but it works for us and my daughter looks forward to it every time we have it, plus it is healthier. I know sorghum might be hard for some of you to find.  I buy it in bulk and grind it myself.  If you don't have sorghum, give millet a shot, or experiment with with another grain.  Let me know what works, or doesn't work, for you!  The key is to cook it until it is soft.  I usually only make half this recipe, it makes a lot!

Frog Eye Salad

Presoak 2 c. sorghum(overnight) and then boil it like pasta, for about an hour(until it is soft). 

¾ c. sugar

2 T. corn starch

½ t. salt

1 can pineapple tidbits

1 can crushed pineapple

2 eggs, beaten

4 t. lemon juice

2 cans mandarin oranges

4 c. coolwhip

1 c. pineapple juice (reserved from can)

In a small bowl combine sugar, starch and salt, then whisk in pineapple juice.  Transfer to a pot and add in eggs, stirring constantly over medium heat.  Bring to a boil and remove from heat.  Stir in lemon juice and let cool.  When cool, combine with grain(or pasta).  Best if you let it sit over night, or for a few hours, in the fridge.  This gives the grain time to really soak up some sauce.  Before serving, add drained fruit and stir in coolwhip.  Keep refrigerated.