Frog Eye Salad - cooking recipe

Ingredients

3/4 c. sugar
1 Tbsp. flour
1/2 tsp. salt
2/3 c. pineapple juice, drained from canned pineapple
1 egg
2 tsp. lemon juice
1 c. Acini pasta
2 cans (11 oz. each) mandarin oranges, drained
1 can (20 oz.) chunk pineapple
1 can (20 oz.) crushed pineapple, drained
1 carton (8 oz.) Cool Whip
1 c. miniature marshmallows

Preparation

In small sauce pan mix sugar, flour and salt. Stir in pineapple juice and egg. Cook over moderate hear, stirring constantly until thickened. Add lemon juice. Set aside and cool.
Cook Acini pasta according to package directions. Combine cooked mixture with the pasta. Cover, place in refrigerator until chilled. Combine remaining ingredients, stir lightly. Chill at least one hour before serving. Serves 8 to 10.