2 (#2) cans chunk pineapple
2 eggs, slightly beaten
1/2 tsp. salt
2 tbsp. flour
1 c. miniature macaroni
1 sm. can mandarin oranges
1 pt. whipping cream (I use less)
1 c. sm. marshmallows
1 c. seedless grapes

Drain pineapple. Save chunks for next day. In saucepan add pineapple juice, eggs, flour, salt. Stir and cook until it boils. Remove and cool.

Cook macaroni for 12 minutes; drain well. Add to cooked pineapple juice mixture. Chill in refrigerator overnight. The next day fold in fruit with whipped cream and marshmallows. Chill until serving time.