Frog Eye Salad

1 cup sugar
2 Tbsp flour
2 1/2 tsp salt
1 1/4 cup pineapple juice
2 eggs beaten
1 Tbsp lemon juice
3 quarts water
1 Tbsp cooking oil
1 pkg (16 oz) Acini de Pepe
3 cans (11oz) mandarin oranges, drained
2 cans (20 oz) pineapple chunks, drained
1 can (20 oz) crushed pineapple, drained
1 carton (9oz) Cool Whip
2 cups miniature marshmellows

Combine sugar, flour and one half tsp. of the salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temp. Bring water, remaining two tsp. salt and oil to boil. Add Acini de Pepe. Cook at rolling boil until its done. Drain and rinse with water, drain again and cool to room temp. Combine egg mixture and Acini de Pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container.

Add remaining ingredients. Mix lightly, but thoroughly. Refrigerate until chilled in air tight container. Salad may be refrigerated for as long as a week in that container. It also may be frozen, though freezing somewhat alters the texture. Makes 25 servings.

Linda Wayment Cookbook from Erin