Frog Eye Salad - cooking recipe

Ingredients

1 c. sugar
2 Tbsp. flour
2 eggs
2 tsp. salt
1 3/4 c. pineapple juice
3 Tbsp. lemon juice
3 qt. water
1 Tbsp. cooking oil
1 pkg. (16 oz.) Acini Di Pepe macaroni
3 cans mandarin oranges, drained
2 cans (20 oz.) pineapple chunks, drained
1 c. coconut (optional)
1 c. mini marshmallows (optional)
1 (8 oz.) Cool Whip, softened

Preparation

Combine sugar and flour.
Stir in pineapple juice and beaten eggs.
Cook over moderate heat, stirring until thickened.
Add lemon juice.
Cool to room temperature.
Bring water, salt and oil to a boil.
Add macaroni.
Cook until done, 10 to 12 minutes. Drain and rinse with water and drain.
Cool to room temperature. Combine macaroni and egg mixture.
Add oranges, pineapple, coconut, marshmallows and Cool Whip.
Refrigerate until chilled in an airtight container.
May also add cherries.