3/4 cup sugar
1 T flour
1/4 t salt
7/8 c pineapple juice
1 egg beaten
1/2 T lemon juice
8 ounce Acini de Pepe prepared as directed
(may add green food coloring to water to tint pasta)
2 cans mandarin oranges
1 lg can drained pineapple chucks
1 sm can crushed pineapple
1 sm container non dairy whip cream
1/2 c mini marshmellows
1/2 c coconut
Combine sugar, flour and salt. Gradually stir in pineapple juice and beaten egg. Cook over medium heat- stirring until thick. Add lemon juice, cool to room temperature. Combine egg mix with cooked pasta. Add remaining ingredients. Store in tight container.
From: Beth
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