Frog Eye Salad

By Hklbrries

Ingredients

• 1 cup sugar
• 2 tbsp flour
• 2 1/2 tsp salt
• 1 3/4 cups pineapple juice
• 2 eggs, beaten
• 1 tbsp lemon juice
• 3 quarts water
• 1 tbsp cooking oil
• 16 ounces small noodles
• 3 (11 ounce) cans Mandarin oranges, drained
• 2 (20 ounce) cans pineapple chunks, drained
• 1 (20 ounce) can crushed pineapple, drained
• 1 (9 ounce) container non-dairy whipped toppng, thawed
• 1 cup miniature marshmallows, optional
• 1 cup coconut, optional
• 1 cup sliced cocktail cherries

Preparation

Step 1

Combine sugar, flour and 1/2 tsp of the salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining 2 tsp salt, and oil to a boil. Add noodles and cook at rolling boil until done. Drain noodles, rinse with water, drain again and cool to room temperature. Combine egg mixture and noodles. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container. It also may be frozen, though freezing somewhat alters the texture.