Acini De Pepe Salad

1/2 cup Sugar

1 Tbsp Flour

1 Egg, beaten

6 cups Water

1 Tbsp Oil

1/2 Box Acini De Pepe

1 1/4 tsp Salt

1 tsp Lemon Juice

1  1/4 cup Pineapple Juice

1 (20 oz) can Pineapple Tidbits

1 (8 oz) package whipping topping

1 lg. can Fruit Coctail

Drain all pineapple and reserve its juices. Drain fruit coctail and mandarin oranges. Cook Acini in 6 cups voiling water with 1 txp salt for 8 minutes or until tender. Add oil to water and drain. Rinse and let the pasta cool.

In a saucepan, combine flour, sugar and remaining 1/4 tsp salt. Stir in juice and egg. Cook over medium heat, stirring constantly, until thickened. Cool.

Combine cooled pasta, fruits and sauce in a bowl. Chill overnight. Fold in cool whip just before serving.

Salmon Loaf

1 lb can Salmon, drained/flaked
2 cups soft Bread Crumbs
1 Tbsp chopped Onion
1 Tbsp melted Butter
1/2 tsp Salt
1/2 cup Milk
1 Egg, slightly beaten
Combine salmon, bread crumbs, butter, onion & salt. Set aside. Combine milk and egg; add to salmon mixture. Mis; place in greased loaf pan. Bake at 350 degrees for 30-40 minutes.

Sauce:
2 Tbsp Onion
3 Tbsp Butter
2 Tbsp Flour
1/2 Tbsp Dry Mustard
1/2 Tbsp salt
1 tsp Worchestershire Sauce
1 1/2 cups Milk
Saute onion in butter; add flour, dry mustard and salt. Mix Worchestershire sauce and milk. Add to flour mixture to make sauce. Serve with Salmon Loaf.