Frog Eye Salad recipe

8 servings

1 cup white sugar

2 tablespoons all-purpose flour

2 1/2 teaspoons salt

1 3/4 cups unsweetened pineapple juice

2 eggs, beaten

1 tablespoon lemon juice

3 quarts water

1 tablespoon vegetable oil

1 (16 ounce) package acini di pepe pasta

3 (11 ounce) cans mandarin oranges, drained

2 (20 ounce) cans pineapple tidbits, drained

1 (20 ounce) can crushed pineapple, drained

1 (8 ounce) container frozen whipped topping, thawed

1 cup miniature marshmallows

1 cup shredded coconut

In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs.

Stir and cook over medium heat until thickened.

Remove from heat; add lemon juice and cool to room temperature.

Bring water to a boil, add oil, remaining salt and cook pasta until al dente.

Rinse under cold water and drain.

In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping.

Mix well and refrigerate overnight or until chilled.

Before serving add marshmallows and coconut.

Toss and serve.