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. La Rosa acini de pepe pasta
2 (11 oz.) cans mandarin oranges, drained
1 (20 oz.) can chunk pineapple, drained
1 (20 oz.) can crushed pineapple, drained
1 (8 oz.) Cool Whip
1 c. miniature marshmallows

Preparation

In 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 acini de pepe according to package directions.
Combine cooked mixture with acini de pepe.
Cover; place in refrigerator until chilled.
Combine remaining ingredients; stir lightly. Chill at least 1 hour before serving.
Serves 8 to 10.