3 (11oz) Cans Mandarin Oranges, drained
2 Tbsp Flour
2 (20oz) Cans Pineapple Chunks, drained, reserving juice
2½ tsp Salt
1 (20 oz) Can Crushed Pineapple, drained, reserving juice
1¾ Cup Reserved Pineapple Juice
16oz Cool Whip
2 Beaten Eggs
1 Tbsp Lemon Juice
1 Cup Mini Marshmallows (optional)
1 Cup Coconut (optional)
3 qts Water
1 Tbsp Oil
1 (16oz) Package Acini de Pepe or Stelline Pasta
Combine Sugar, flour, and ½tsp salt. Gradually stir in the pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice and remove from heat. Cool mixture to room temperature.
Bring water, remaining 2tsp salt and oil to boil. Add pasta. Cook at a rolling boil until done. Drain and rinse with cool water. Drain again thoroughly and allow to cool to room temperature. Combine egg mixture and pasta. Mix lightly but thoroughly. Refrigerate overnight in airtight container.
Next day, add remaining ingredients. Mix lightly. Refrigerate until chilled in an airtight container.
***Note***
When draining pineapple juice, it may be necessary to squeeze additional juice from pineapple.
When draining the pasta, make sure your colander holes are smaller than the pasta.
This recipe makes a VERY large amount, approximately 56 cups.
2 pts per serving
