Frog Eye Salad - cooking recipe

Ingredients

3/4 c. sugar
1 Tbsp. flour
1/2 tsp. salt
2/3 c. pineapple juice
1 egg, beaten
1 tsp. lemon juice
1 c. Martha Gooch acine di pepe macaroni
2 cans mandarin oranges
20 oz. chuck pineapple
20 oz. crushed pineapple
8 oz. dairy whipped topping
1 c. miniature marshmallows

Preparation

In a small saucepan mix sugar, flour and salt.
Stir in pineapple juice and egg.
Cook over moderate heat, stirring constantly until thickened.
Add lemon juice.
Set aside and cool. Cook macaroni according to package directions.
Combine cooked mixture with macaroni.
Cover and place in refrigerator until chilled.
Combine drained fruit, whipped topping and marshmallows.
Stir lightly.
Chill at least 1 hour before serving.