Frog Eye Salad

Ingredients:
1 c. white sugar
2 T. all purpose flour
1/2 t. salt
1 3/4 c. unsweetened pineapple juice(use the juice drained from the crushed pineapple and pineapple tidbits)
2 eggs, very well beaten
1 T. lemon juice< 1 box of Acini de Pepe pasta(these look like little balls—when cooked they almost look like tapioca) 3(11 ounce) cans mandarin oranges, well-drained

2(20-ounce) cans pineapple tidbits, juice reserved

1(20 ounce) can crushed pineapple, well-drained

1 (8 ounce) container frozen whipped topping, thawed

1 c. miniature marshmallows (I usually add more)

Directions:
Drain the pineapples well.  This takes quite a while.  Reserve the pineapple juice for the sauce.  Also drain mandarin oranges well. Mandarin orange juice may be discarded.  Refrigerate drained fruit over night.  Before adding fruit to frog eye salad, drain again.  (If the fruit is not well drained, the salad is too soupy.) 

In a saucepan, combine sugar, flour, salt, pineapple juice and well-beaten eggs.  Stir constantly as you cook over medium heat until mixture thickens.  Remove from heat; add lemon juice and cool to room temperature. 

Boil 3 quarts of water to which 2-t. of salt and 1 T. of vegetable oil have been added.  Add one (16-ounce) package of acini de pepe pasta.  Bring to boil and cook pasta until al dente.  Rinse under cold water and drain.  

In a large bowl, combine the pasta and cooked egg mixture.  Cover with airtight container and refrigerate overnight.  Before serving combine with cool whip, fruit and miniature marshmallows.  Yummy!!

*I first tasted this delicious salad at a Rasmuson family reunion.  The salad was made by Aunt Metta’s youngest daughter(and my favorite cousin) Janet.  I’ve adapted the recipe to our tastes over the years. I always double this recipe for Thanksgiving!  Doubled, the recipe is supposed to serve 50.  Our family loves this so much that…..I don’t think so.