Grandma Harston's Frog Eye Salad

1 C sugar

2 TBS flour

1/2 tsp salt plus 2 tsp

1 3/4 C pineapple juice

2 eggs, beaten

1 TBS lemon juice

3 qts water

1 TBS oil

1 (16 oz) package acini de pepe (found in macaroni section of store)

3 (11 oz) cans mandarin oranges, drained

2 (20 oz) cans pineapple chunks, drained

1 (20 oz) can crushed pineapple, drained

1 (9 oz) whipped topping

1 c mini marshmallows

Combine sugar, flour, and 1/2 tsp salt; gradually stir in pineapple juice and eggs

Cook over moderate heat, stirring until thick; add lemon juice and cool to room temperature

Bring water, remaining salt, and oil to boil; add acini de pepe, cook until done, drain and rinse twice; cool to room temperature

Combine egg mix and acini de pepe, mixing throughly; refrigerate overnight in airtight container

Add remaining ingredients, mix lightly but thoroughly; chill

Makes 25 servings