Hawaiian Salad

• 1 c. sugar
• 1 1/2 to 2 Tbsp. flour
• 2 1/2 tsp. salt (optional)
• 1 3/4 c. pineapple juice
• 2 eggs, beaten
• 2 Tbsp. lemon juice (optional)
• 3 qt. water
• 1 Tbsp. cooking oil
• 1 (16 oz.) pkg. soup pasta
• 3 (11 oz.) cans Mandarin oranges
• 2 (20 oz.) cans pineapple chunks, drained
• 1 20 oz. can crushed pineapple
• 1 carton whipped topping

1. Combine sugar, flour and 1/2 teaspoon of the salt.
2. Gradually stir in pineapple juice and eggs.
3. Cook over moderate heat, stirring until thickened.
4. Add lemon juice.
5. Cool mixture to room temperature.
6. Bring water, remaining 2 teaspoons sat and oil to a boil.
7. Add pasta.
8. Cook at rolling boil until pasta is done. Drain pasta, rinse and cool.
9. Combine egg mixture and pasta.
10. Mix lightly but thoroughly.
11. Refrigerate overnight in airtight container.
12. Add remaining ingredients.

sugar, flour, salt, pineapple juice, eggs, lemon juice, water, cooking oil, soup pasta, oranges, pineapple, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5153 (may not work)