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ACINI DE PEPE Recipe

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This recipe for ACINI DE PEPE, by , is from The Rankin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Rankin
Added: Monday, June 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 16oz box acini de pepe macaroni
1 c sugar
1/2 tsp salt
2 tbsp flour
1 tbsp lemon juice
3 egg yolks
1 3/4 c pineapple juice
3 cans mandarin oranges (drained)
1 lg can crushed pineapple drained (save juice)
1 lg can pineapple tidbits, drained (save juice)
1 12 oz cool whip

Directions:
Directions:
Cook macaroni in salt water 12 - 15 minutes. Drain, wash in cold water, drain well and cool. Use pineapple juice from canned fruit and add enough water to make 1 3/4 cups if not enough. Mix sugar, salt, flour, lemon juice, egg yolks and pineapple juice; cook until thickened. Be sure to have this cooled before adding to cooked macaroni. Stir well. Let it marinate overnight in frig. Drain remaining fruit and put in a covered contained in frig until tomorrow. Use the pineapple juice for the previous step; (drink the orange juice). Tomorrow; add drained fruit to acini de pepe; mix well.. Add the cool whip and mix well again. This makes a big batch of delicious salad, refrigerate. Keeps well for 2 weeks refrigerated if you can keep it that long. IDEA; Share with a friend.

Number Of Servings:
Number Of Servings:
20

 

 

 

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