Frog Eyed Salad

• 1 c. sugar
• 2 Tbsp. flour
• 2 1/2 tsp. salt
• 1 3/4 c. pineapple juice
• 2 eggs, beaten
• 1 Tbsp. lemon juice
• 3 qt. water
• 1 Tbsp. cooking oil
• 1 (16 oz.) pkg. soup pasta
• 3 (11 oz. each) cans mandarin oranges, drained
• 2 (20 oz. each) cans pineapple chunks, drained
• 1 (20 oz.) can crushed pineapple, drained
• 1 (9 oz.) carton nondairy whipped topping
• 1 c. miniature marshmallows (optional)
• 1 c. coconut (optional)

1. Combine sugar, flour and one-half teaspoon of the salt. Gradually stir in pineapple juice and eggs.
2. Cook over moderate heat, stirring, until thickened.
3. Add lemon juice.
4. Cool mixture to room temperature.
5. Bring water, remaining 2 teaspoons salt and oil to boil.
6. Add soup pasta.
7. Cook at rolling boil until soup pasta is done.
8. Drain soup pasta; rinse with water and drain again and cool to room temperature.
9. Combine egg mixture and soup pasta. Mix lightly, but
10. thoroughly.
11. Refrigerate overnight in airtight container.
12. Add remaining ingredients.
13. Mix lightly, but thoroughly.
14. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container.
15. It also may be frozen, though freezing somewhat alters the texture.
16. Makes 25 servings.

sugar, flour, salt, pineapple juice, eggs, lemon juice, water, cooking oil, soup pasta, mandarin oranges, pineapple, pineapple, marshmallows, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=540194 (may not work)