2 1/2 tsp. salt
3 qt. water
1 tbsp. cooking oil
1 (16 oz.) pkg. frog eyed macaroni (cook like macaroni)
1 c. sugar
2 tbsp. flour
2 eggs, beaten
1 tbsp. lemon juice
3 cans mandarin oranges, drained
2 cans chunk pineapple (20 oz. each)
Add water to make 1 3/4 c. juice
1 (8 oz.) Cool Whip
1 c. mini marshmallows
1 c. coconut, optional

Bring water, salt and oil to boil. Add macaroni and cook until done. Drain. Rinse and cool. Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over low heat, stir until thickened. Add lemon juice. Cool mixture. Add macaroni and refrigerate overnight. Add remaining ingredients and chill. May be kept in refrigerator a week or can be frozen.