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
2 (20 oz.) cans pineapple chunks, drained
1 (20 oz.) can crushed pineapple, drained
1 large carton dairy whipped topping
1 c. miniature marshmallows (optional)
1 c. coconut (optional)
nuts and maraschino cherries (optional)
1 (16 oz.) pkg. acini de pepe (pasta)
3 c. mandarin oranges (11 oz.), drained

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, remaining 2 teaspoons salt and oil to a boil.
Add acini de pepe and cook at a rolling boil until done.
Drain, rinse with water, drain again and cool to room temperature.
Combine egg mixture and acini.
Mix lightly but thoroughly.
Refrigerate overnight in airtight container.
In morning, add remaining ingredients.
Salad will keep as long as a week in an airtight container in the refrigerator.
Makes 25 servings.