Chrissie's Frog Eye Salad

• 1 cup sugar
• 2 teaspoons flour, all-purpose
• 1/2 teaspoon salt
• 1 3/4 cup pineapple juice
• 2 each eggs beaten
• 1 tablespoon lemon juice
• 3 quarts water
• 2 teaspoons salt
• 1 teaspoon vegetable oil
• 1 each pasta Acini de Pepe, one package
• 33 ounces mandarin oranges three 11 ounce cans, drained
• 2 each pineapple crushed (20 oz cans), drained
• 1 each whipped topping, prepared 12 ounces

1. Combine sugar, flour, 1/2 teaspoon salt.
2. Gradually stir in pineapple juice and eggs.
3. Cook over moderate heat, stirring until thickened.
4. Add lemon juice.
5. Cool mixture to room temperature.
6. Bring water, 2 teaspoons salt, and oil to boil.
7. Add Acini de Pepe.
8. Cook at a rolling boil until Acini de Pepe is done.
9. Drain and rinse with water, drain again and cool to room temperature.
10. Combine egg mixture and Acini de Pepe, mix lightly but throughly.
11. Refrigerate over night, in an air tight container.
12. Add remaining ingredients, mix lightly, but throughly.
13. Chill.
14. Salad may be refrigerated as long as a week in air tight container.
15. Variation: Add red (or green) food coloring to pasta as it cooks.
16. May add a package of colored marshmallows.
17. I add the marshmallows and this makes a good pot luck recipe as it makes a big portion.

sugar, flour, salt, pineapple juice, eggs, lemon juice, water, salt, vegetable oil, pasta, oranges three, pineapple, topping

Taken from recipeland.com/recipe/v/chrissies-frog-eye-salad-1507 (may not work)