Frog-Eye Salad--the salad i fixed for the reunion

FROG-EYE SALAD
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3 cans (11 oz) mandarin oranges, drained 1 can (200z) crushed pineapple, drained (use juice for above sauce) 2 cans (20 oz each) pineapple chunks, drained (use juice for above sauce) 1 carton (9 oz) non dairy whipped topping optional: 1 cup miniature marshmallows and/or 1 cup coconut

1 cup sugar 2 tblsp flour
2 eggs beaten
1 tblsp cooking oil                 1 3/4 cups pineapple juice 16 oz pkg acini de pepe 3 quarts water 2 112 tsp salt                                      1 tblsp lemon juice
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combine sugar, flour and 112 tsp salt. gradually stir in pineapple juice and
eggs. cook over moderate heat, stirring until thickened. add lemon juice.
cool mixture to room temp. bring water, 2 tsp salt and oil to boil. add pasta.
cook at rolling boil until it's done. drain pasta, rinse with water, drain again
and cool to room temp. combine egg mixture and pasta. mix lightly but
thoroughly. refrigerate overnite. add remaining ingredients and refrigerate
until chilled. keeps for a week or more. serves 25. note: instead of non dairy topping 1 pint of sour cream or non-fat sour
cream or lemon yogurt all taste great too. enjoy  

Stacy Thanks for posting this--I am going to make--just wondering--have you made the salad with splenda? and SF whip?

I have not made it with Splenda but i did use SF Cool Whip.  very good.  If you use splenda let me know