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FROG EGG SALAD 
1 c. sugar
2 tsp. flour
2 1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, slightly beaten
1 tbsp. lemon juice
1 c. marshmallows
1 c. coconut
3 qts. water
1 tbsp. oil
12 oz. pkg. acini de pepe macaroni
3 (8 oz.) cans mandarin oranges
2 (8 oz.) cans pineapple chunks
1 (8 oz.) can crushed pineapple
1 (8 oz.) container Cool Whip

Sauce: Stir sugar, flour, salt, juice, eggs, and lemon juice together in pan over medium heat until thickened. Cool. In a separate large pan, cook the macaroni in the water with the oil added. Cook until macaroni is done. Drain noodles; rinse with cool water. Mix the sauce cooked above with the noodles. Refrigerate overnight. Drain orange slices and pineapple. Mix fruit with noodle mixture. Add marshmallows and coconut. Stir well. Fold in Cool Whip. Store in refrigerator. Serve chilled.
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