Frog Eye Salad - cooking recipe

Ingredients

1 c. sugar
2 Tbsp. flour
1 can (20 oz.) crushed pineapple, drained (keep juice)
2 1/2 tsp. salt
2 eggs, beaten
1 Tbsp. lemon juice
1 c. miniature marshmallows
3 qt. water
1 Tbsp. cooking oil
1 pkg. acini de pepe
3 cans (11 oz.) Mandarin oranges
1 (9 oz.) whipped topping
2 cans (20 oz.) pineapple, drained (keep juice)
1 c. coconut (optional)

Preparation

Combine sugar, flour and 1 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 and the rest of the salt (2 teaspoons) and oil to a boil. Add acini de pepe until done.
Drain and rinse and cool to room temperature.
Combine egg mixture and acini de pepe.
Mix lightly but thoroughly.
Refrigerate overnight in airtight container.
Add remaining ingredients.
Mix lightly.
Refrigerate until chilled. The salad can be refrigerated for as long as 1 week in an airtight container or it can be frozen, but it might alter the texture. Makes about 25 servings.