Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Salads Halloween
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Sugar
2 ts flour
1/2 ts salt
1 3/4 c pineapple juice
2 egg -- beaten
1 tb lemon juice
3 qt water
2 ts salt
1 ts cooking oil
1 Pkg Acini de Pepe (pasta)
33 oz Mandarin oranges (3 cans) --
- drained
40 oz Crushed pineapple (2 cans) --
- drained
12 oz Cool Whip
Fruit & Pasta Salad
Combine sugar, flour, 1/2 ts salt. Gradually stir in pineapple juice
and eggs. Cook over moderate heat, stirring until thickened. Add
lemon juice. Cool mixture to room temperature. Bring water, 2 ts
salt, and oil to boil. Add Acini de Pepe. Cook at a rolling boil
until Acini de Pepe is done. Drain and rinse with water, drain again
and cool to room temperature. Combine egg mixture and Acini de Pepe,
mix lightly but throughly. Refrigerate over night, in an air tight
container. Add remainiong ingredients, mix lightly, but throughly. (I
use a huge Tupperware bowl with a lid) Chill. Salad may be
refrigerated as long as a week in air tight container.
Variation:
Add red (or green) food coloring to pasta as it cooks. May add a
package of colored marshmallows. I add the marshmallows and this
makes a good potluck recipe as it makes a big portion.
