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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Rosa Marina (Pastina) Recipe

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This recipe for Rosa Marina (Pastina) is from The Gourmet Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. sugar
2 large eggs- slightly beaten
juice from 2-11 oz cans chunk pineapple
juice from 2-11 oz cans manderin oranges (total 2 cups juice)
2 heaping Tbsp. flour
1/2 tsp. salt
Directions:
Directions:
Make custard firm above, boil till thick. Stirring constantly. Cool. Cook 1 pkg rosa ,marina (pastina) directled on pkg. Rinse thourogly, fold into custard mix, cover and chill overnight. Next day fold pineapple and orange slices into custard mix. Add a medium size container of cool whip. Can also add sliced marchino cherries.

Drain all fruit very well. Makes a large amount. will feed 50-60 people

 

 

 

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