Frog Eye Salad

Name: Frog Eye Salad
Ingredients: 1 cup sugar; 2 tablespoons flour; 2 teaspoons salt; 1 3/4 cups pineapple juice; 2 egg yolks, beaten; 1 tablespoon lemon juice; 3 quarts water; 1 tablespoon cooking oil; 1 (16 ounce) package acini di pepe pasta; 33 ounces mandarin oranges, drained; 2 (20 ounce) cans pineapple chunks, drained; 1 (20 ounce) can crushed pineapple, drained; 1 (8 ounce) carton Cool Whip, thawed; 1 cup miniature marshmallow; 1 cup coconut

15 ingredients

9 steps

Ingredients

1 cup sugar
2 tablespoons flour
2 teaspoons salt
1 3/4 cups pineapple juice
2 egg yolks, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon cooking oil
1 (16 ounce) package acini di pepe pasta
33 ounces mandarin oranges, drained
2 (20 ounce) cans pineapple chunks, drained
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) carton Cool Whip, thawed
1 cup miniature marshmallow
1 cup coconut

Directions

1

Combine sugar, flour and salt in saucepan.
2

Gradually stir in pineapple juice and eggs.
3

Cook over moderate heat, stirring until thickened. (Pick white part out). Remove from heat; add lemon juice.
4

Cool to room temperature.
5

Combine water, oil, 1/2 tsp salt - boil and cook pasta 5-8 minutes in a rolling boil until pasta is done.
6

Drain, rinse with cold water. Rinse again. Cool to room temperature. Using very large bowl, combine pasta and cooled, cooked sauce, lightly but thoroughly.
7

Refrigerate overnight covered tightly.
8

Add remaining ingredients.
9

Refrigerate until chilled in airtight container. Keeps about 1 week.