FROG EYE SALAD

1 CUP SUGAR
2 TBSP FLOUR
2 1/2 TSP SALT
1 3/4 CUPS PINEAPPLE JUICE
3 EGGS, BEATEN
1 TBSP LEMON JUICE
3 QTS. WATER
1 TBSP COOKING OIL
1 PKG ACINI DE PEPE
1 CUP COCONUT
3 (11 OZ) CANS MANDARIN ORANGES, DRAINED
2 CANS (20 OZ) PINEAPPLE CHUNKS, DRAINED
1 CAN CRUSHED PINEAPPLE, DRAINED
1 9 OZ. COOL WHIP
1 CUP MINIATURE MARSHMALLOWS


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 OF SALT, AND OIL TO BOIL.  ADD ACINI DE PEPE.  COOK AT ROLLING BOIL UNITL MACARONI IS DONE.  DRAIN, RINSE WITH WATER, DRAIN AGAIN.  COOL TO ROOM TEMPERATURE.  COMBINE EGG MIXTURE & ACINI DE PEPE.  MIX LIGHTLY, BUT THOROUGHLY.  REFRIGERATE OVERNIGHT IN AIR TIGHT CONTAINER.  ADD REMAINING INGREDIENTS AND MIX.