Frog Eye Salad

Frog Eye Salad

1 cup Acini de Pepe pasta                    1 20 oz can crushed pineapple, drained reserving juice
3/4 cup sugar                                        1 20 oz can pineapple tidbits, drained reserving juice
2/3 cup pineapple juice (reserved)       2 11 oz cans mandarin oranges, drained
1 Tbsp flour                                          1 cup whipped cream or topping
1 tsp salt                                                1 cup mini-marshmallows (colored)
1 egg, beaten
1 tsp lemon juice


Boil Acini de Pepe in 1 quart of water, 5 to 10 minutes, or until soft.  Meanwhile, in separate pan, combine sugar, flour, and salt.  Add egg and mix together well.  Stir in 2/3 cup pineapple juice.  Heat over medium heat, stirring constantly until thickened and bubbly.  Remove from heat, and lemon juice and leave to cool.  Drain and rinse pasta in cool water.  Let stand.  Once pasta is cool, add fruit and stir together.  Stir in cooled sauce and refrigerate.  Just before serving, add whipped topping and mini-marshmallows.  Mix well.  Makes a large batch.  (I have used mini star pasta also, in case you can't find Acini de Pepe.)  Enjoy!

From the Files of Mie Oliphant