Frog Eye Salad - cooking recipe

Ingredients

1 c. sugar
2 Tbsp. flour
2 1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 Tbsp. lemon juice
3 qt. water
1 Tbsp. cooking oil
1 (16 oz.) pkg. acini de pepe
3 (11 oz. each) cans mandarin oranges, drained
2 (20 oz. each) cans pineapple chunks, drained
1 (20 oz.) can crushed pineapple, drained
1 (9 oz.) carton nondairy whipped topping
1 c. miniature marshmallows (optional)
1 c. coconut (optional)

Preparation

Combine sugar, flour and 1/2 teaspoon 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, remaining 2 teaspoons of salt and oil to a boil.
Add acini de pepe.
Cook at a rolling boil until acini de pepe is done.
Drain acini de pepe, rinse with water, drain again and cool to room temperature.
Combine egg mixture and acini de pepe.
Mix lightly, but thoroughly.
Refrigerate overnight in airtight container.
Salad may be refrigerated for as long as a week in airtight container.
Makes 25 servings.