Frog-Eye Salad

1 c sugar
2 1/2 tsp. salt
2 eggs beaten
3 quarts water
2 Tbs. flour
1 3/4 c pineapple juice
1 Tbs. lemon juice
1 Tbs. cooking oil
1 pkg. (16 oz)Acini de Pepe pasta
3 cans Mandarin oranges drained (11 oz each)
2 cans pineapple chunks drained (20 oz each)
1 can crushed pineapple drained (20 oz, use juice for above)
1 carton cool whip (9 oz)
1 cup mini marshmallows
1 cup coconut

Combine sugar, flour and 1/2 tsp. of salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water and remaining salt and oil to a boil. Add Acini de Pepe pasta. Cook at rolling boil until pasta is done per package instructions. Drain pasta and rinse with cold water. Drain thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container. It also may be frozen, though freezing somewhat alters the texture. Makes 25 servings.

1 c sugar
2 1/2 tsp. salt
2 eggs beaten
3 quarts water
2 Tbs. flour
1 3/4 c pineapple juice
1 Tbs. lemon juice
1 Tbs. cooking oil
1 pkg. (16 oz)Acini de Pepe pasta
3 cans Mandarin oranges drained (11 oz each)
2 cans pineapple chunks drained (20 oz each)
1 can crushed pineapple drained (20 oz, use juice for above)
1 carton cool whip (9 oz)
1 cup mini marshmallows
1 cup coconut

Combine sugar, flour and 1/2 tsp. of salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water and remaining salt and oil to a boil. Add Acini de Pepe pasta. Cook at rolling boil until pasta is done per package instructions. Drain pasta and rinse with cold water. Drain thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container. It also may be frozen, though freezing somewhat alters the texture. Makes 25 servings.