Small Pasta With Fruit

1 cup sugar
2 tablespoons flour
2-1/2 teaspoons salt
1-3/4 cups pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon cooking oil
One 16 ounce package Acini de Pepe pasta)
Three 11-ounce packages Mandarin oranges, drained
Two 20-ounce cans pineapple chunks, drained
One 20-ounce can crushed pineapple, drained
One 9-ounce can non-dairy whipped topping
1 cup miniature marshmallows, optional
1 cup coconut, optional

Combine sugar, flour and 1/2 teaspoon 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 to a boil. Add two teaspoons salt and 1 tablespoon oil to water. Add Acin1 de Pepe. Cook at rolling boil until pasta is done, about 9 minutes. Drain, rinse with cold water, using a fine drainer. Cool to room temperature after draining. Combine egg mixture and pasta. Mix lightly, but thoroughly. Refrigerate over night in airtight container. Add remain ingredients. Mix lightly, but thoroughly. Refrigerate until chilled in airtight container. Salad will keep up to a week in the refrigerator.

Serves 25.

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Cajun Country -- New Iberia, Louisiana