Guest Author - Deborah Adams
1/4 lb. (3/4 c.) #20 Acini-de-Pepe pasta
2 (1 lb.) cans pineapple tidbits
2 (1 lb.) cans mandarin oranges
1 1/2 c. of juice from above
1 c. sugar
1/2 tsp. salt
2 tbsp. flour
3 egg yolks
Cook - rinse - cool pasta as instructed on box. Combine juice, sugar, salt, flour and egg yolks. Cook until thick, then let it cool. Pour over cooled pasta then refrigerate for 24 hours. Before serving, fold in fruit and a medium size container of Cool Whip.
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