1/2 c. sugar
2 Tbsp. flour
1/2 tsp. salt
2 eggs, beaten
1-3/4 c. pineapple juice
1 Tbsp. lemon juice
Combine sugar, flour and salt. Stir in pineapple juice and eggs.
Cook stirring constantly until thick. Add lemon juice and cool.
3 quarts water
1 Tbsp. oil
1/2 tsp. salt
1 box (16 oz.) Acini di Pepe (found in
grocery store dry pasta section)
Bring water, salt and oil to a boil. Add pasta and cook stirring
occasionally until it is done.. approx. 12-15 minutes. Drain and
rinse well. Add to dressing and mix lightly but thoroughly,
Refrigerate overnight in an air tight container. The next day add the
following ingredients:
3 (11 oz.) cans of Mandarin Oranges..drained
2 (20 oz,) cans chunk pineapple..drained
(you will have used this juice for your dressing)
1 (12 oz.) container of Cool Whip
1 cup miniature marshmallows
1 cup coconut.
Mix all together lightly in a BIG bowl. Cover and put in fridge. It
can be kept in the fridge for at least a week, or it can be frozen for
later use. You can add any other fruit you desire. If you use
bananas, add them only to the portion you are going to use at the
time. This makes 25 generous servings. Great for big gatherings.
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