1 c. sugar
2 tbsp. flour
1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 tbsp. lemon juice
3 qt. water
2 tsp. salt
1 tbsp. cooking oil
1 pkg. (16 oz.) Acini de Pepe
3 cans (11 oz. each) mandarin oranges, drained
2 cans (20 oz. each) pineapple chunks, drained
1 can (20 oz.) crushed pineapple, drained
1 c. miniature marshmallows
1 c. coconut (optional)

1. Combine sugar, flour and 1/2 teaspoon salt.

2. Gradually stir in pineapple juice and eggs.

3. Cook over moderate heat, stirring until thickened.

4. Add lemon juice; cool mixture to room temperature.

5. Bring water, 2 teaspoons salt and oil to boil. Add Acini de Pepe

6. Cook at rolling boil until done (5-8 minutes).

7. Drain, rinse, drain again and cool to room temperature.

8. Combine egg mixture and Acini de Pepe; mix lightly.

9. Refrigerate overnight in airtight container.

10. Add remaining ingredients; mix lightly but thoroughly.

11. Refrigerate until chilled in airtight container. May be refrigerated for as long as a week.