"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Acini de Pepe Recipe

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This recipe for Acini de Pepe, by , is from The Simpson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alisa Simpson
Added: Thursday, May 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
2 tbsp. flour
1/2 tsp. salt
1 3/4 c. pineapple juice
2 beaten eggs
2 tbsp. lemon juice
1 16 oz. box acini de pepe pasta
2 cans mandarin oranges (drain)
1 can pineapple tidbits (drain and use in sauce)
1 can pineapple crushed (drain and use in sauce)
9 oz. cool whip (thawed)
3 c. mini marshmallows
1 c. coconut

Directions:
Directions:
Sauce- Mix sugar, flour, salt, pineapple juice, and eggs. Cook over medium heat until thick. Add lemon juice and let cool.
Cook pasta, drain, rinse in cool water and cool (about 20 min.)
Mix pasta and thick mixture. Put in fridge for 6 hours or overnight.
Add all fruit, cool whip, marshmallows,and coconut.

 

 

 

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