September 5, 2017 at 3:32 p.m.
2 Tbsp flour
1 tsp salt
3/4 cup pineapple juice (you will have enough from draining pineapple)
2 eggs, beaten
1 Tbsp. lemon juice
3 qt water
1 Tbsp cooking oil
16 oz. pkg Acini de Pepe macaroni
3 cans [ 11 oz] mandarin oranges, drained
2 cans [20 oz] Chunk pineapple, drained
1 can [20oz] crushed pineapple, drained
1 carton of whipping cream, whipped
2 cups miniature marshmallows
Drain all fruits. Save pineapple juice. Set aside. Make dressing. Combine sugar, flour, and 1/2 tsp. salt. Stir in pineapple juice and eggs. Cook until thickened. Add lemon juice and put in fridge to cool. Bring water, 1/2 tsp. salt and oil to boil. Add Acini de Pepe. Cook at rolling boil until macaroni is done. Drain, rinse and cool to room temperature.
Combine dressing and Acini de Pepe and mix lightly. Refrigerate to cool and then add fruit and whipped cream and marshmallows. Keeps well in air tight container in fridge for one week. Serves 25[[In-content Ad]]
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