Frog Egg Salad - cooking recipe

Ingredients

1 c. sugar
2 Tbsp. flour
2 1/2 tsp. salt, divided
1 3/4 c. pineapple juice
2 eggs, beaten
1 Tbsp. lemon juice
3 qt. water
1 Tbsp. cooking oil
16 oz. acini de pepe pasta
3 cans Mandarin oranges
2 (20 oz.) cans chunk pineapple, drained
1 (20 oz.) can crushed pineapple, drained
1 carton Cool Whip
2 c. mini fruit
marshmallows
1 c. coconut

Preparation

Combine sugar, flour, 1/2 teaspoon salt.
Stir in pineapple juice and egg.
Cook over medium heat until thick.
Add lemon juice.
Cool.
Bring water, remaining salt and oil to a boil.
Add pasta and cook until tender.
Drain; rinse and drain well. Combine egg mixture with pasta; mix lightly.
Chill overnight in fridge.
Next morning, add remaining ingredients.
Big Salad. Makes 25 servings.