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Acini Salad
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A type of ambrosia - must start night before

Vicky Bryant

Serves/Makes:enough to feed large army

  • 16 oz (448 grm). acini de pepi pasta
  • 9 oz (252 grm). Cool Whip
  • 1 cup (225 ml) miniature marshmellows
  • 1 cup (225 ml) frozen coconut
  • 1 cup (225 ml) sugar
  • 2 tbsp (30 ml) flour
  • 1/2 tsp (2 ml) salt
  • 1-3/4 cups (425 ml) pineapple juice (use juice from pineapple chunks below)
  • 2 eggs
  • 20 oz (560 grm). crushed pineapple
  • 2 20 oz (560 grm). cans pineapple chunks, drained, using the juice for above
  • 3 cans mandarin oranges
  • 1 tbsp (15 ml) fresh lemon juice
  • Cook acini in 3 quarts (2850 ml) water, drain in cheese cloth rinsing with cold water to remove starch and cool.
  • Combine sugar, flour, salt, pineapple juice and eggs in saucepan.
  • Cook on medium heat until thick.
  • Add lemon juice.
  • Mix cooled acini with above cooked sauce and chill overnight.
  • Add fruit, coconut, cool whip and marshmellows
Acini will absorb any extra liquid. Acini de pepi is a small, round pasta that is easily found with the other dried pasta in boxes. Plan to give some of this away - makes a huge amount.

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