Frog Eye Salad

Frog Eye Salad

Makes: 20 servings

From: Lynette Clements- Gygi Family Favorites Cookbook

Ingredients:

1 cup sugar

2 Tablespoons flour

2 ½ teaspoons salt

1 ¾ cups pineapple juice

2 eggs, beaten

1 Tablespoon lemon juice

1 Tablespoon cooking oil

1 package (16 ounce) acini de pepe

3 cans (11 ounce) mandarin oranges, drained

2 cans (20 ounce) pineapple tidbits, drained but saved

1 can (20 ounce) crushed pineapple, drained, drained but saved

1 carton (9 ounce) non-dairy whipped topping

1 cup miniature marshmallows

1 cup coconut

Directions:

Drain pineapple juice from cans and save. Combine sugar, flour, and one-half teaspoon of salt. Gradually stir in pineapple juice and eggs. Cook over medium, heat, stirring, until thickened. Add lemon juice. Cool mixture to room temperature. Bring 3 quarts water and remaining salt and oil to a boil. Add acini de pepe. Cook at a rolling boil until acini de pepe is done. Drain, rinse with water, drain again, and cool to room temperature. Combine egg mixture and acini de pepe. Mix lightly but thoroughly. Refrigerate overnight in an airtight container. Add remaining ingredients the next day. Mix lightly but thoroughly. Refrigerate until chilled in airtight container, serve. Salad may be refrigerated for as long as a week in an airtight container. It may also be frozen, although freezing may alter some of the textures.