This is our family recipe for Frog-Eye Salad, written down by my great-aunt Marilyn. This is one of my favorite froofy salads (a salad which is more of a dessert, but somehow still finds a place on the main dish table at any Utah reunion). Actually, it’s my favorite. I have to admit I was shocked when I brought it to a Rhode Island potluck, and hardly a soul touched it. Can anyone account for this?

Frog-Eye Salad

1/2 c. sugar
1 1/2 c. pineapple juice
1 T. flour
1 egg, beaten
1/4 t. salt
1/2 T. lemon juice
3/4 c. Acini de Pepe macaroni (very important to get the right kind–these are the frog eyes)
1/2 t. vegetable oil
1 t. salt
20 oz. can pineapple slices, drained (use the juice above)
8 oz. can crushed pineapple, drained (use the juice above)
11 oz. can Mandarin oranges, drained
8 oz. carton Cool Whip, thawed (or 1 c. whipped cream, my preference)
1 c. miniature marshmallows

In a medium sauce pan, combine sugar, pineapple juice, flour, egg, lemon juice and 1/2 t. salt. Cook, stirring, until the mixture has thickened and is smooth. Set aside off the heat.

In another large saucepan, bring 1 1/2 quarts water to a boil. Add macaroni, oil, and 1 t. salt. Boil 10 minutes, until tender. Drain and rinse and cool in a colander. Combine with pineapple mixture. Place in refrigerator overnight.

The next day, cut pineapple slices in pieces and combine with crushed pineapple, mandarin oranges (cut smaller, if desired), Cool Whip, and marshmallows, and fold into chilled macaroni mixture. Serves 12-15.