Linda'S Frog-Eye Salad

• 1 cup sugar
• 2 Tbsp flour
• 2 1/2 tsp salt
• 1 3/4 cups pineapple juice from pineapple chunks
• 2 eggs, beaten
• 1 Tbsp lemon juice
• 3 quarts water
• 1 Tbsp oil
• 1 package 16 oz Acini de Pepe
• 3 cans 11 oz mandarin oranges drained
• 2 cans 20 oz pineapple chunks drained
• 1 can 20 oz crushed pineapple drained
• 1 carton 9 oz cool whip
• 1 cup miniature marshmallows
• 1 cup coconut (optional)

1. Combine sugar, flour ad one-half teaspoon of the salt. Gradually stir in pineapple juce and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water remaining two teaspoons salt and oil to boil. Add Acini de Pepe. Cook at rolling boil until Acini de Pepe is done. Drain Acinin de Pepe, rince with water, drain again and cool to room temperature. Combine egg mixture and acini de pepe. Mix lightly but thoroughly. Refrigerate overnight in air tight container. Add remaingin ingredients. Mix lightly but thoroughly. Refrigerate unti chilled in airtight container. Salad ma be refrierated for as long as a week.

sugar, flour, salt, pineapple juice from pineapple, eggs, lemon juice, water, oil, oranges, pineapple, pineapple, cool whip, marshmallows, coconut

Taken from www.epicurious.com/recipes/member/views/lindas-frog-eye-salad-50115080 (may not work)