FROG EYE SALAD|
1 c. sugar
2 Tbsp. flour
2 1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 Tbsp. lemon juice
3 qt. water
1 Tbsp. oil
1 (16 oz.) pkg. acini de pepe
3 (11 oz.) cans Mandarin
2 (20 oz.) cans pineapple
1 (20 oz.) can crushed drained
2 (9 oz.) cartons Cool Whip
1 c. miniature marshmallows
1 c. coconut
Combine sugar, flour and 1/2 teaspoon of salt. Gradual-
ly stir in pineapple juice and egg. Cook over moderate heat,
stirring until thickened. Add lemon juice. Cool mixture to
room temperature. Bring water and remaining 2 teaspoons salt
and oil to boil. Add acini de pepe. Cook at a 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 and 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. It also may be frozen, though
freezing somewhat alters the texture. Makes 25 servings.
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