1/2 cup sugar
1 tablespoon flour
1 1/4 teaspoon salt, divided
3/4 cup pineapple juice (taken from chunk pineapple)
1 egg
1/2 tablespoon lemon juice
1 1/2 quart water
1/2 tablespoon cooking oil
1/2 package (8 oz) Acini De Pepe semolina macaroni product)
1 can (11 oz) mandarin oranges, drained
1 can (20 oz) pineapple chunks, drained
1/2 can (20 oz) crushed pineapple
1/2 carton (9 oz) whipped topping
1/2 cup miniature marshmallows
Combine sugar, flour and 1/4 t. salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining salt and oil to a boil. Add Acini De Pepe. Cook at rolling boil until done, approximately 10-15 minutes. Drain and rinse with water. Drain again and cool to room temperature. Add egg mixture. Refrigerate overnight. Add remaining ingredients and chill. Keeps for one week in refrigerator. Makes 12 servings.
