Frog Egg Salad

• 1 c. sugar
• 2 Tbsp. flour
• 2 1/2 tsp. salt, divided
• 1 3/4 c. pineapple juice
• 2 eggs, beaten
• 1 Tbsp. lemon juice
• 3 qt. water
• 1 Tbsp. cooking oil
• 16 oz. acini de pepe pasta
• 3 cans Mandarin oranges
• 2 (20 oz.) cans chunk pineapple, drained
• 1 (20 oz.) can crushed pineapple, drained
• 1 carton Cool Whip
• 2 c. mini fruit
• marshmallows
• 1 c. coconut

1. Combine sugar, flour, 1/2 teaspoon salt.
2. Stir in pineapple juice and egg.
3. Cook over medium heat until thick.
4. Add lemon juice.
5. Cool.
6. Bring water, remaining salt and oil to a boil.
7. Add pasta and cook until tender.
8. Drain; rinse and drain well. Combine egg mixture with pasta; mix lightly.
9. Chill overnight in fridge.
10. Next morning, add remaining ingredients.
11. Big Salad. Makes 25 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=187449 (may not work)