"Those who forget the pasta are condemned to reheat it."--Unknown

Acini de Pepe Recipe

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

Contributor:  
Contributor:  
Betty Larsen
Added: Saturday, February 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 C. sugar
2 T flour
tsp. salt
2 eggs
1 T lemon juice
1 3/4 C. pineapple juice
3 qts. water
1 T oil
1 pkg. Acine de Pepe
2 tsp. salt
3 11 oz. cans mandarin oranges
2 20 oz. cans pineapple tidbits
1 20 oz. can crushed pineapple
1 9 oz. package cool whip
2 C. miniature marshmallows


Directions:
Directions:
Combine sugar, flour, tsp. salt, and eggs. Cook until thick, remove from heat, add lemon and pineapple juices. Bring water to boil, add oil, Acine de Pepe & salt. Cook until tender, rinse with cold water. Add to sauce and let stand several hours or overnight. Add drained fruit then fold in cool whip and marshmallows. Chill and serve.


Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
Good salad for large gatherings.

 

 

 

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