1 c. sugar
2 tbsp. flour
2 1/2 tsp. salt
1 3/4 c. pineapple juice
2 beaten eggs
1 tbsp. lemon juice
3 qts water
1 tbsp. cooking oil
1 (16 oz.) pkg. acini de pepe or rose marie orzo
3 (11 oz.) cans mandarin oranges, drained
2 (20 oz.) cans pineapple chunks, drained
1 (20 oz.) can crushed pineapple, drained
1 (9 oz.) carton non dairy whipped topping
1 c. miniature marshmallows (opt.)
1 c. coconut (opt.)

Combine sugar, flour and 1/2 teaspoon of the salt. Gradually stir in pineapple juice and eggs, cook over moderate heat, stirring until thick. Add lemon juice, cool mixture to room temperature. Bring water, remaining 2 teaspoons salt and oil to boil, add acini. Cook at rolling boil until acini is done; drain. Rinse acini with water, drain again and cool to room temperature.

Combine egg mixture and acini. Mix lightly but thoroughly. Refrigerate overnight until cool and add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled. Salad may be refrigerated for as long as a week in air tight container. It also may be frozen, though freezing somewhat alters the texture. Yield: 24 to 30.