Frog Eye Salad

 

1
cup sugar
2
tablespoons flour
2 1/2
teaspoons salt
1 3/4
cups pineapple juice
2
eggs, beaten
1
tablespoon lemon juice
3
quarts water
1
tablespoon cooking oil
1
16-ounce package acini di pepi
3
11-ounce cans madarin oranges, drained
2
20-ounce cans pineapple chunks, drained
1
20-ounce can crushed pineapple, drained
1
9-ounce carton Cool Whip
1
cup miniature marshmallows
1
cup coconut (optional)

 

 

Combine sugar, flour, and 1/2 teaspoon salt.  Gradually stir in pineapple juice and eggs.  Cook over moderate heat, stirring, until thickened.  Add lemon juice.  Cool mixture to room temperature.  Bring water, remaining 2 teaspoon salt and oil to boil.  Add pasta.  Cook at rolling boil until pasta is done.  Drain pasta, rinse with cold water, drain again and cool to room temperature.  Combine egg mixture and pasta.  Mix lightly but thoroughly.  Refrigerate overnight in airtight container.  Add remaining ingredients.  Mix lightly but thoroughly.  Refrigerate until chilled in airtight container.  Makes 25 servings. 

 

The salad lasts up to 1 week.