1 c. sugar
2 T. flour
1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 T. lemon juice
1 (16 oz.) pkg. Spezziello or Acini di Pepe pasta
1 T. vegetable oil
2 tsp. salt
3 (11 oz.) cans mandarin oranges, drained
2 (20 oz.) cans pineapple chunks, drained
1 (20 oz.) can crushed pineapple, drained
1 (12 oz.) conatiner frozen whipped topping, thawed
1 c. miniature marshmallows
Combine the sugar, flour, salt, pineapple juice and eggs (you can use the drained juice from the pineapple,
adding the juice from the mandarin oranges as necessary to make the required 1 1/2 c. of liquid). Cook over medium heat
until thickened. Add the lemon juice; cool. Bring the water, oil and salt to a boil. Add the pasta; cook
at a rolling boil until tender. Drain, rinse, drain again, and let cool. Combine with the egg mixture. Refrigerate
overnight in an airtight container. Add the oranges, pineapple, whipped topping and marshmallows. Store in an
airtight container. This will keep in the refrigerator for 10 days. (This makes a large amount of salad.)