Most of you out there know this one as Frog-eye salad. We love having this one at Thanksgiving time. Loron and I had the assignment to make this for our first Thanksgiving since we had been married. I had been trying to get the lid off of a can of mandarin oranges and because of a crummy can opener was having a difficult time. Loron came to my rescue with his great manly strength, well he slipped and cut his finger on the lid. The blood started flowing and next thing you know he just about passed out on the floor, luckily I got him to the couch just in time! One day ask him how he did when he observed his first surgery where an epidural was given...it was a doozy, and there was no good wife there to catch him!
1 1/2 C acini de pepe pasta. Cook according to package instructions
Sauce:
1 C sugar
2 TBSP flour
1/2 tsp salt
1 3/4 C pineapple juice (get the juice from the pineapple you drain for the next day)
3 beaten egg yolks
Combine sugar, flour, and salt in a saucepan. Add pineapple juice and beaten egg yolks. Cook over med-high heat until thickened. pour over cooked pasta. Let stand overnight.
Add:
1 large can crushed pineapple--drained, reserve the juice for your sauce
1 large can pineapple tidbits -- drained
3 cans mandarin oranges -- drained
1-2 C red grapes
1/2 package marshmallows
1 lg container cool whip
Combine and chill for 1 hour.
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