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 pkg. acini de pepe (pasta)
3 cans (11 oz. each) mandarin oranges, drained
2 cans (20 oz. each) pineapple chunks, drained
1 can (20 oz.) 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 salt.
Gradually stir in pineapple juice and eggs.
Cook over moderate heat, stirring until thick.
Add lemon juice.
Cool mixture to room temperature.
Bring water, 2 teaspoons of salt and oil to boil.
Add acini de pepe. Cook at rolling boil until done.
Drain, 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.
Add remaining ingredients.
Mix lightly but thoroughly.
Refrigerate until chilled in airtight container. Salad may be kept for as long as a week.
It also may be frozen, but the texture will be altered slightly.
Makes 25 servings.