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1C Sugar
2T Flour
2 1/2t Salt
2 Eggs (beaten)
1 3/4C Pineapple Juice
2T Lemon Juice
1 16 oz Box of Acini de pepe Pasta
1T Oil
3 Qt Water
3 11 oz Mandarin Oranges
2 20 oz Cans of Chunk Pineapple
1 20 oz Can of Crushed Pineapple
1 1/2C Whipped Topping
1C Miniature Marshmallows
1C Coconut

Combine 1C sugar, 2T flour, 1/2t salt, 2 beaten eggs, 1 3/4C
pineapple juice in pan. Cook until thick then add 2T lemon juice
and cool to room temperature.

Cook 16 oz box of pasta in 3qts water, 2t salt and 1T oil until
done. Combine both mixtures and refrigerate overnight.

Drain and add to mixture mandarin oranges, chunk and crushed
pineapple, whipped topping, marshmallows and coconut. Serves 25
and can be stored for a week in refrigerator.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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