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. oil
1 (16 oz.) pkg. acini de pepe
3 cans mandarin oranges, drained
2 cans each: 20 oz. pineapple chunks, drained and 20 oz. pineapple, crushed and drained
1 carton dairy whipped topping

Preparation

Combine sugar, flour and 1/2 teaspoon salt.
Gradually stir in pineapple juice and egg over heat.
Stir until thick.
Add lemon juice.
Cool at room temperature.
Bring water to boil and cook acini de pepe done.
Drain and rinse well.
Cool to room temperature.
Combine with egg mixture.
Mix lightly and refrigerate.
Chill well.