FROG EYE SALAD
INGREDIENTS: 1 cup white sugar; 2 tablespoons all purpose flour; 2 1/2 teaspoons salt; 1 3/4 cups unsweetened pineapple juice; 2 eggs beaten; 1 tablespoon lemon juice; 3 quarts water; 1 tablespoon vegetable oil; one 16 ounce package acini di peppe pasta; three 11 ounce cans mandarin oranges, drained; two 20 ounce cans pineapple tidbits, drained; one 20 ounce can crushed pineapple, drained; one 8 ounce container frozen whipped topping, thawed; 1 cup miniature marshmallows; 1 cup shredded coconut.
DIRECTIONS: In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat. Add lemon juice and cool to room temperature. Bring water to a boil, add oil, remaining sale and cook the pasta until al dente. Rinse under cold water and drain. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving, add marshmallows and coconut. Toss and serve.