Frog Eye Salad

1 cup sugar
2 T flour
2 1/2 tsp salt
1 3/4 c pineapple juice
2 eggs beaten
1 T. lemon juice
3 quarts water
1 T. cooking oil
1 pkg (16oz) acini de pepe pasta
3 cans (11 oz) each mandarin oranges drained
2 cans (20 oz) pineapple chunks drained.
1 can (20 oz) pineapple crushed drained.
1 carton non dairy whipped topping, (16 oz)
2 cups miniature marshmallows
2 cups coconut (optional)

Combine sugar,flour and one-half 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 temp.
Bring water,remaining two teaspoons salt and oil to boil. Add acini de pepe. Cook at rolling boil until pasta is done. Drain. Rinse with water,drain again and cool to room temp. Combine egg mixture and pasta. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until well chilled.

Cabbage and Noodle Salad

Salad:
3 oz. pkg. dried chicken flavor oriental noodle soup
6 c. green cabbage shredded
4 scallions chopped
1/2 c toasted sunflower seeds
1/2 c. sliced toasted almonds
Dressing:
seasoning packet from soup
1/2 cup canola oil
3 T. vinegar
2 T. sugar
Black pepper to taste
Crush noodles, combine with salad ingredients in large bowl.
Mix dressing ingredients together, pour over salad, cover and fridge several hours or overnight.
Toast seeds in 350 oven for 3 minutes if you want.