Frog-Eye Salad
Ingredients
- 1 C sugar
- 2 T flour
- 2 1/2 tsp salt
- 1 3/4 C pineapple juice
- 2 eggs beaten
- 1 T lemon juice
- 3 qts water
- 1 T oil
- 1 pkg Acini de Pepe 16 oz
- 3 oz cans mandarin oranges drained, 11ea
- 2 oz cans pineapple chunks drained, 20ea
- 1 can crushed pineapple drained, 20 o
- 1 carton Cool Whip 9 oz
- 1 C mini-marshmallows
- 1 C coconut
Instructions
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Combine sugar, flour and 1/2 tsp 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 2 tsp salt and oil to boil. Add Acini de pepe. Cook at rolling boil until Acini is done. Drain, rinse, drain again, and cool to room temp. Combine egg mixt. and Acini. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container.
