Frog-Eye Salad - cooking recipe

Ingredients

1 c. sugar
1 Tbsp. flour
2 1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 Tbsp. lemon juice
3 qt. water
1 Tbsp. cooking oil
1 (16 oz.) pkg. acini de pepe #44 pasta
3 cans mandarin oranges, drained
2 (20 oz. each) cans pineapple tidbits, drained
1 (20 oz.) can crushed pineapple, drained
1 (8 oz.) carton Cool Whip
1 c. mini marshmallows

Preparation

Combine sugar, flour and 1/2 teaspoon of salt.
Gradually stir in pineapple juice and eggs.
Cook over moderate heat, stirring until thickened.
Add lemon juice.
Cool at room temperature. Bring water, 2 teaspoons salt and oil to boil.
Add acini de pepe #44.
Cook at rolling boil until acini de pepe #44 is done (about 10 minutes).
Drain; rinse with water; drain again 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 but thoroughly.
Salad may be refrigerated for as long as a week.
Makes 25 servings.