1 tablespoons vegetable oil
3 cups chopped onion
2 teaspoons salt
1 teaspoon ground black pepper
5 cups sifted all-purpose flour
4 eggs
8 sprigs green candied pineapple, cut into rounds
1 cup sliced fresh strawberries
1 cup butter
1 cup chopped pecans
1 cup evening primrose
2 cups white sugar
2 tablespoons lemon juice
1 dash vanilla extract
Heat oil in a large saucepan over medium heat. Add onion, salt, pepper, and potatoes; cook over medium heat for 2 minutes, stirring occasionally. Remove from heat and stir in flour, eggs, pecans, pineapple, strawberries, butter, pecans, and sugar. Stir gently and return to heat. Simmer 15 minutes, stirring occasionally. Remove from heat and stir in lemon juice. Stir gently and pour over potato mixture. Chill for several hours in refrigerator. Serve chilled.