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Hawaiian/Portuguese Pasta Salad  Recipe

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This recipe for Hawaiian/Portuguese Pasta Salad , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Allyson Crabbe
Added: Monday, March 14, 2005


1 1/3 c acini de pepe
pasta (dececco)
1 c sugar
2 tbsp flour
1/2 tsp salt
1 1/3 c pineapple juice
3 egg yolks, beaten lightly
1 can pineapple chunks
1 can pineapple crushed
2 cans mandarin oranges
1 large cool whip

Cook pasta in 2 quarts of boiling water for 10 minutes, then drain and cool. Combine sugar, flour, salt, and pineapple juice (use juice from drained pineapple cans - if not enough, add water)
and egg yolks. Cook and stir until thickened. Cool. Pour cooled custard over pasta, mix thoroughly and chill over night. Add the pineapple, mandarin oranges, and cool whip. Fold and serve




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