Frog Eye Salad

FROG EYE SALAD

Cook Acini Di Pepe macaroni: Bring 6 cups water to a rapid boil in 3 quart saucepan. Add 2 teaspoons salt. Slowly add 1 cup Acini Di Pepe. Return to rapid boil, stirring to separate. Boil only 2 minutes. Cover and remove from heat. Let stand 6 to 8 minutes. Drain immediately and rinse with cold water to chill.

3/4 c. sugar
2 tbsp. flour
1/2 tsp. salt
2/3 c. pineapple juice (from canned pineapple shown below)
2 eggs, beaten
1 tsp. lemon juice

In small saucepan, mix sugar, flour and salt; stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened (or cook in microwave). Add lemon juice, set aside and cool.
Combine cooked, cooled mixture with cooled Acini Di Pepe. Cover, place in refrigerator until chilled. Add the following:


1 cans (11 oz. each) mandarin oranges, drained
1 can (20 oz.) pineapple tidbits, drained
2 can fruit cocktail, drained
1 carton (8 oz.) dairy whipped topping
1/2 c. coconut
1/2 c. chopped pecans

Stir lightly. Chill at least 1 hour before serving.
Serves 8-10.