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Acini Di Pepe Ambrosia Salad

Submitted by Chris Brown

1 cup sugar
2 teaspoons flour
½ teaspoon salt
2 eggs
1 tablespoon lemon juice
1 teaspoon oil
1 lb acini di pepe pasta
3 (11 oz) cans mandarin oranges (drained)
2 (20 oz.) cans pineapple chunks (drain and reserve)
1 (20 oz.) can pineapple tidbits (drain and reserve)
1 cup mini marshmallows
1 cup shredded coconut
Combine sugar, flour and salt in a saucepan
Gradually stir in 1 ¾ cup of pineapple juice and eggs and cook until thick
Add lemon juice and stir well
In a separate pan, boil 3 quarts of water, 1 teaspoon of oil and the dry pasta. Cook until soft.
Drain and rinse with cold water. Let cool to room temperature
Combine with egg mixture and refrigerate overnight in an air tight container
Mix lightly and add the mandarin oranges, pineapple, marshmallows and coconut.
Serve immediately
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