Don’t let the name scare you – it’s delicious people food! This recipe makes a large amount of refreshing fruit salad and if you don’t finish it off right away, it keeps for days in the refrigerator. It takes a little work, but it’s worth it –

3 cans mandarin oranges
2 – 20oz cans pineapple tidbits
1 pkg colored mini-marshmallows
1 – 20oz can crushed pineapple
2 – 8oz cartons Cool Whip
1 c shredded coconut

Drain the canned fruit, but reserve the pineapple juice. Set aside.

1 c sugar
2 T flour
2 ½ t salt
1 ¾ c pineapple juice
2 beaten eggs
1 T lemon juice
3 qts water
1 T oil
1 – 16oz pkg soup pasta (acine de pepe)

Combine sugar, flour, ½ t salt in a saucepan. Gradually stir in the pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, 2 t salt and oil to a boil. Add soup pasta. Cook at a rolling boil until done. Drain, rinse, drain again, and cool to room temperature. Combine egg mixture and pasta. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients, mixing lightly. May be refrigerated up to 1 week. Serves 25

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