I love this Maid of Honor bowl-I love the delicate turqouise flowers! This bowl reminds me of Spring and I can picture one of my favorite Easter Favorites being served out it. Hopefully you can add this recipe to your book of favorites (we have to have it every year as part of our Easter Dinner-it is a mainstay)
Acini De Pepe Salad
1 Cup Sugar
2 TBS. Flour
2 1/2 tsp. Salt
1 3/4 Cup Pineapple Juice
2 Eggs Beaten
1 TBS. Lemon Juice (Optional)
3 Quarts Water
1 TBS. Cooking Oil
1 Pkg. Acini De Pepe Pasta
2 Cans Madarin Oranges
2 Cans Pineapple Tidbits or Chunks
1 Large Carton Cool Whip
-Combine sugar, flour, 1/2 tsp. salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat stirring until thickened. Cool mixture to room temperature. Bring water, 2 tsp. salt and oil to a boil. Add acini de pepe pasta and cook until done. Rinse and drain. Combine with pudding mixture. Mix lightly. Refrigerate until chilled in airtight container. Add cool whip and fruit-mix gently, but well.
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