1 c. sugar
2 tbsp. flour
2 1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 tbsp. lemon juice
3 qt. water
1 pkg. 16 oz. soup-mac's
3 cans (11 oz.) mandarin oranges, drained
1 tbsp. oil
2 (20 oz.) cans pineapple chunks, drained
1 (20 oz.) can crushed pineapple, drained
1 carton (9 oz.) non-dairy whipped topping
1 carton (4 1/2 oz.) non-dairy whipped topping
1 c. miniature marshmallows, optional
1 c. coconut, optional

Combine sugar, flour and 1/2 teaspoon of salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stir until thickened. Add lemon juice, cool mixture to room temperature. Bring water - remaining 2 teaspoons salt and oil to boil, add soup mac's; cook at rolling boil until soup mac's are done. Drain. Rinse with water; drain again. Cool to room temperature.

Combine egg mixture and soup mac's. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Salad may be refrigerated for as long as a week in airtight container. It may be frozen, but texture may alter. Serves 25.