Hawaiian Macaroni Salad
- 1 lb. Rosa marina macaroni
- 3/4 c. sugar
- 2 eggs, lightly beaten
- 1 1/2 Tbsp. flour
- 1/2 tsp. salt
- 2 large cans pineapple chunks
- 2 small cans mandarin oranges
- 1 large jar maraschino cherries
- 1 bag of miniature marshmallows
- 1 16 oz. frozen whipped topping, thawed
- Separate fruit from the juice; save broth. While cooking the macaroni, prepare the fruit sauce. Mix sugar, flour, salt, eggs and the fruit juices in a saucepan. Once the sauce comes to a boil, remove from heat. The sauce will thicken as it cools. Mix the sauce and cooked macaroni and allow it to cool in the refrigerator for about 4 hours or overnight. Then fold in whipped topping, marshmallows and fruit. Chill until ready to serve. Makes about 6 quarts.
macaroni, sugar, eggs, flour, salt, pineapple chunks, mandarin oranges, maraschino cherries, marshmallows, frozen whipped topping
Taken from www.cookbooks.com/Recipe-Details.aspx?id=35534 (may not work)