Frog Eye Salad

1 package Acini de Pepe
1 Tbl oil
1/2 tsp salt

SAUCE:
2 Tbl flour
1 cup sugar
2 eggs whipped
2 1/2 cups pineapple juice
1/2 tsp salt
1 Tbl lemon juice

Combine sugar, flour, salt. Stir in pineapple juice and eggs. Cook over moderate heat stirring until thickened. Add lemon juice. Cool to room temperature.

Cook noodles in 3 quarts water and 1/2 tsp salt and 1 Tbl oil. Cook noodles until they are al dente. Drain and then rinse.

Add noodles and sauce. Mix lightly. Refridgerate overnight in an airtight container.

NEXT DAY

2 cans chunk pineapple, drained (juice used in sauce)
1 can crushed pineapple, drained (juice used in sauce)
3 cans mandarin oranges, drained
5 oz mini marshmallows
8-16 oz cool whip

Add to noodles/sauce: chunk pineapple, crushed pineapple, mandarin oranges, mini marshmallows and cool whip.

Refrigerate for about an hour before serving.