Orange Salad

1 large can mandarin oranges 

1 pt. orange sherbet, softened

1 can (8 oz) crushed pineapple 

2 sliced bananas

1 small pkg orange Jell-O

Drain fruit, reserve juices. Set oranges & pineapple aside. Add water to juice to equal 2 cups. Place in a pan and bring to a boil; stir in Jell-O until dissolved. Stir in sherbet until smooth, chill until partially set and fold in the fruit. Pour into mold if desired. Chill until firm. 6 (1 Cup) servings

1 C sugar  

16 oz pkg Acini de pepe  

2 Tbs flour  

3 (11 oz) cans mandarin oranges, drained

½ tsp salt  

2 (20 oz) cans pineapple chunks, drained (I prefer tidbits) 

1 3/4 C pineapple juice 

1 (20 oz) can crushed pineapple, drained 

2 eggs, beaten  

1 (9 oz) carton whipped topping

1 Tbs lemon juice  

1 C miniature marshmallows

3 quarts water   

1 C coconut (optional)  

2 tsp salt  

1 Tbs oil 

*maraschino cherries for garnish

Combine sugar, flour and ½ tsp salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, 2 tsp salt and oil to a boil. Add Acini de Pepe. Cook at rolling boil until Acini de Pepe is tender. Drain Acini de Pepe, rinse with water, drain again and cool to room temperature. Combine egg mixture and Acini de Pepe. Add the remainder of the ingredients. Mix lightly but thoroughly. Refrigerate until chilled in an airtight container. Salad may be refrigerated for as long as a week in an airtight container. It may also be frozen, though freezing somewhat alters the texture. 

*If you desire you can chop some of the cherries and add them to the salad or you can leave them whole and add them to the salad. It is yummy any way you do it. Yield 25 servings