FROG EYE SALAD

1cup sugar 3(11oz) cans mandarin oranges
2T flour drained
2 teas.salt 2(20oz) cans pinapple chunks
1 3/4cup pineapple juice drained
2 eggs,beaten 1(9oz) carton coolwhip
1 T lemon juice
3 Quarts water 2 cups miniature marshmellows

1/2 cup coconut (optional)
1 T cooking
1 16 oz box if ACINI DE PEPE (Krogers usally has this)

COMINE SUGAR,FLOUR, AND 1/2 TEASPOON OF THE SALT. GRADUALLY
STIR IN PINEAPPLE JUICE AND EGGS. COOK OVER MODERATE HEAT,
STIRRING UNTIL THICKENED. ADD LEMON JUICE AND COOL TO ROOM
TEMPERATURE. BRING WATER, REMAINING TEASPOON OF SALT, AND
OIL TO BOIL. ADD ACINI DE PEPE. COOK AT ROLING BOIL UNTIL
DONE. DRAIN, RINSE WITH WATER, DRAIN AGAIN AND COOL TO ROOM
TEMPERATURE. COMBINE EGG MIXTURE AND ACINI DE PEPE. MIX
LIGHTLY. BUT THOROUGHLY, REFRIGERATE OVERNIGHT IN AN AIR
TIGHT CONTAINER. ADD REMAINING INGREDIENTS. MIX LIGHTLY,
BUT THOROUGHLY. REFRIGERATE UNTIL CHILLED IN AN AIRTIGHT
CONTAINER. SALAD MAY BE REFRIGERATED FOR AS LONG AS A WEEK
IN AN AIRTIGHT CONTAINER. IT ALSO MAY BE FROZEN, THOUGH
FREEZING SOMEWHAT ALTERS THE TEXTURE. THIS RECIPE MAKES 25
SERVINGS.