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Ruth's Acini di Pepe Salad Recipe

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This recipe for Ruth's Acini di Pepe Salad, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Saturday, February 16, 2008


2/3 Cups Acini di Pepe Pasta
1/4 Cup Sugar
1 Tbsp. Flour
2 Eggs, beaten
1/4 Tsp. Salt
4 Oz. Walnuts, chopped
1 Sm. Jar Maraschino Cherries
1 (8oz.) Tub Cool Whip
1 (20oz.) Can Pineapple, crushed
1 (11oz.) Can mandarin oranges, cut up
1 Pkg. Miniature Marshmallows

Cook pasta; drain and set aside. Mix sugar, eggs, flour, salt and 2/3 of the juices from pineapple and oranges. Cook until it thickens. Add pasta. Refrigerate overnight. Add well-drained pineapple and oranges, walnuts, and cherries. Then add Cool Whip and marshmallows. Refrigerate before serving.




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