Frog Egg 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
1 pkg. acini de pepe (macaroni product size of BB's or frog eyes at Family Mart and Food Max)
1 tsp. salt
1 Tbsp. Wesson oil
3 cans mandarin oranges
2 (20 oz.) cans crushed pineapple, drained
19 oz. plus 14 1/2 oz. cartons Cool Whip
2 c. mini marshmallows
1 c. coconut

Preparation

Combine dry ingredients.
Gradually stir in pineapple juice and beaten eggs.
Cook over moderate heat, stirring until thick.
Add lemon juice.
Cool to room temperature.
(If you use pineapple without sugar, add several packs of Equal as last step.)
Bring water to rolling boil.
Add salt and oil.
Cook macaroni until done.
Drain, rinse, drain and cool.
Combine with egg mixture. Mix gently but good.
Refrigerate in airtight container overnight. Add oranges, pineapple, Cool Whip, marshmallows and coconut.