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1C Sugar 2T Flour 2 1/2t Salt 2 Eggs (beaten) 1 3/4C Pineapple Juice 2T Lemon Juice 1 16 oz Box of Acini de pepe Pasta 1T Oil 3 Qt Water 3 11 oz Mandarin Oranges 2 20 oz Cans of Chunk Pineapple 1 20 oz Can of Crushed Pineapple 1 1/2C Whipped Topping 1C Miniature Marshmallows 1C Coconut Combine 1C sugar, 2T flour, 1/2t salt, 2 beaten eggs, 1 3/4C pineapple juice in pan. Cook until thick then add 2T lemon juice and cool to room temperature. Cook 16 oz box of pasta in 3qts water, 2t salt and 1T oil until done. Combine both mixtures and refrigerate overnight. Drain and add to mixture mandarin oranges, chunk and crushed pineapple, whipped topping, marshmallows and coconut. Serves 25 and can be stored for a week in refrigerator. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |