Frog Eye Salad(Makes 25 Servings)

• 1 c. sugar
• 1 1/2 tsp. salt
• 2 eggs, beaten
• 3 qt. water
• 1 pkg. acini de pepe
• 3 cans mandarin oranges
• 2 cans pineapple chunks
• 1 can crushed pineapple
• 1 (9 oz.) whipped topping
• 1 c. miniature marshmallows
• 1 c. coconut
• 2 Tbsp. flour
• 1 3/4 c. pineapple juice
• 1 Tbsp. lemon juice
• 1 Tbsp. cooking oil

1. Combine sugar, flour and 1/2 teaspoon salt.
2. Gradually stir in pineapple juice and eggs.
3. Cook over low heat, stirring until thickened.
4. Add lemon juice.
5. Cool mixture.
6. Bring water to a boil. Add the other teaspoon salt and oil.
7. Add acini de pepe.
8. Cook at rolling boil until they are done.
9. They should look clear.
10. Drain, rinse with cold water and drain again.
11. Cool very well.
12. Add egg mixture into acini de pepe.
13. Mix lightly, but thoroughly. Refrigerate overnight.
14. Add fruit and Cool Whip.
15. Can be refrigerated for as long as a week.
16. Keep in airtight container.

sugar, salt, eggs, water, acini de pepe, mandarin oranges, pineapple chunks, pineapple, marshmallows, coconut, flour, pineapple juice, lemon juice, cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=517027 (may not work)