Frog Eye Salad - cooking recipe

Ingredients

1 c. sugar
2 Tbsp. flour
2 1/2 tsp. salt
1 3/4 c. pineapple juice
2 beaten eggs
1 Tbsp. lemon juice
3 qt. water
1 Tbsp. cooking oil
1 pkg. (16 oz.) acini de pepe (pasta)
3 cans (11 oz. each) drained mandarin oranges
2 cans (20 oz. each) drained pineapple chunks
1 can (20 oz.) drained crushed pineapple
1 (9 oz.) whipped topping
1 c. mini marshmallows
1 c. coconut

Preparation

Combine sugar, flour and 1/2 teaspoon salt.
Gradually stir in pineapple juice and eggs.
Cook over moderate heat.
Stir until thickened.
Add lemon juice.
Cool mixture to room temperature. Bring water, remaining 2 teaspoons salt and oil to a boil.
Add pasta.
Cook at a rapid boil until pasta is done.
Drain pasta. Rinse with water.
Drain again and cool to room temperature.