Frog Eye Salad - cooking recipe

Ingredients

1 c. sugar
3 1/2 tsp. salt
1 Tbsp. lemon juice
3 qt. water
1 pkg. acini de pepe pasta
3 (11 oz.) cans mandarin oranges, drained
2 (20 oz.) cans pineapple chunks, drained
1 (20 oz.) can crushed pineapple, drained
1 (9 oz.) carton frozen whipped topping, thawed
1 (4 1/2 oz.) carton frozen whipped topping, thawed
1 c. miniature marshmallows
1 c. coconut
2 Tbsp. flour
1 3/4 c. pineapple juice
2 eggs, beaten
1 Tbsp. cooking oil

Preparation

Combine sugar, flour and 1/2 teaspoon of salt in saucepan. Gradually stir in pineapple juice.
Add eggs.
Cook over moderate heat.
Stir until thick and add lemon juice.
Cool to room temperature.
Bring water and remaining salt and oil to boil in a large pot.
Add pasta.
Cook to package directions.
Rinse with water and drain.
Cool to room temperature.
Combine juice and pasta.
Mix lightly but thoroughly.
Refrigerate overnight in sealed container.