Frog Eye Salad

Ingredients for 25 servings:
1. 1 cup sugar
2. 2 tablespoons flour
3. 2 teaspoons salt
4. 1 3/4 cups pineapple juice
5. 2 egg yolks, beaten
6. 1 tablespoon lemon juice
7. 3 quarts water
8. 1 tablespoon cooking oil
9. 1 (16 ounce) package acini di pepe pasta
10. 33 ounces mandarin oranges, drained
11. 2 (20 ounce) cans pineapple chunks, drained
12. 1 (20 ounce) can crushed pineapple, drained
13. 1 (8 ounce) carton Cool Whip, thawed
14. 1 cup miniature marshmallow
15. 1 cup coconut

Directions:
1. Combine sugar, flour and salt in saucepan.
2. Gradually stir in pineapple juice and eggs.
3. Cook over moderate heat, stirring until thickened. (Pick white part out). Remove from heat; add lemon juice.
4. Cool to room temperature.
5. Combine water, oil, 1/2 tsp salt – boil and cook pasta 5-8 minutes in a rolling boil until pasta is done.
6. Drain, rinse with cold water. Rinse again. Cool to room temperature. Using very large bowl, combine pasta and cooled, cooked sauce, lightly but thoroughly.
7. Refrigerate overnight covered tightly.
8. Add remaining ingredients.
9. Refrigerate until chilled in airtight container. Keeps about 1 week.

Frog Eye Salad recipe

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