Frog-Eye Salad

This recipe comes from Kim!

Ingredients:

1 c. sugar

2 Tbsp. flour

2 ½ tsp. salt

1 ¾ c. pineapple juice

2 eggs, beaten

1 Tbsp. lemon juice

3 quarts water

1 Tbsp. cooking oil

1, 16 oz. pkg. Acini de Pepe

3, 11 oz. cans mandarin oranges, drained

2, 20 oz. cans pineapple chunks, drained

1, 20 oz. can  crushed pineapple, drained

1, 9 oz. carton  Cool Whip

1 c. miniature marshmallows (optional)

1 c. coconut (optional)

Combine sugar, flour, and 1-2 tsp. of salt.  Gradually stir in pineapple juice and eggs.  Cook over moderate heat, stirring, until thickened.  Add lemon juice.  Cool mixture to room temperature.  Bring water, remaining 2 tsp. salt and oil to a boil.  Add Acini de Pepe.  Cook at rolling boil until Acini de Pepe is done.  Drain Acini de Pepe, rinse with water, drain again, and cool to room temperature.  Combine egg mixture with Acini de Pepe.  Mix lightly but thoroughly.  Refrigerate overnight in airtight container.  Add remaining ingredients.  Mix lightly but thoroughly.  Refrigerate until chilled in airtight container.  Salad may be refrigerated for as long as a week in an airtight container.  It may also be frozen, though freezing somewhat alters the texture.  Makes 25 servings.