Frog Eye Salad

Ingredients

• 12 c sugar
• 1 Tbsp flour
• 14 tsp salt
• 34 c pineapple juice
• 1 egg beaten
• 1 12 tsp lemon juice
• 2 qt water
• 12 Tbsp cooking oil
• 8 oz acini de pepe a BB size pasta product
• 2 11 oz each cans mandarin oranges drained
• 1 20 oz can pineapple chunks drained
• 1 9 oz carton nondairy whipped topping
• 12 c miniature marshmallows
• 12 c coconut

Directions

1. Combine sugar flour and salt gradually stir in egg and pineapple juice
2. Cook over moderate heat stirring until thickened
3. Add lemon juice
4. Cool to room temperature
5. Bring water to boiling point with salt according to directions on acini de pepe box
6. Add oil and cook acini de pepe only until tender but firm
7. Drain and rinse well with cold water
8. Combine egg mixture with acini de pepe mixing lightly
9. Refrigerate overnight in an airtight container
10. The next morning add remaining ingredients Mix lightly but thoroughly
11. Refrigerate in airtight container until well chilled
12. Salad may be refrigerated for a week if desired