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Frog eye salad II

List of Ingredients




Frog Eye Salad
1 cup sugar
2 teaspoons flour
1/2 teaspoon salt
1 3/4 cup pineapple juice
2 egg, beaten
1 tablespoon lemon juice
3 quarts water
2 teaspoons salt
1 teaspoon cooking oil
1 package Acini de Pepe
3 (11 ounce each) cans mandarin oranges, drained
2 (20 ounce each) cans crushed pineapple, drained
1 (12 ounce) carton Cool Whip


Recipe



Combine sugar, flour, 1/2 teaspoon 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, 2 teaspoons salt, and oil
to boil. Add Acini de Pepe. Cook at a rolling boil until Acini de Pepe is done. Drain and rinse with water, drain
again and cool to room temperature. Combine egg mixture and Acini de Pepe, mix lightly but throughly.
Refrigerate over night, in an air tight container. Add remainiong ingredients, mix lightly, but throughly. (I use a huge
Tupperware bowl with a lid) Chill. Salad may be refrigerated as long as a week in air tight container.
Variation- Add red (or green) food coloring to pasta as it cooks. May add a package of colored marshmallows.
25 Servings