Post by bee on Mar 13, 2007 17:33:42 GMT -5
One dish that brings back holiday memories with my Sicilian family holiday get-togethers.
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Acini De Pepe Dessert
1/2 pound acini de pepe pasta
1 (20oz) can crushed pineapple, drained and juice saved
1 (20oz) can mandarin oranges, drained
1 (10oz) jar maraschino cherries, drained
3/4 cup sugar
2 TBS cornstarch
1/4 tsp salt
2 eggs, well beaten
1/2 cup reserved pineapple juice
1/2 cup orange juice (not from the mandarin oranges)
1/2 cup cherry juice (not from the maraschino cherries unless you cannot find cherry juice)
1 (8oz) carton Cool Whip
Add nuts if you like
Cook pasta in salted water. Rinse well under cold water and drain well. Mix juices in a saucepan. Add salt, sugar and cornstarch. Cook until well heated but do not boil. Add the 2 well-beaten eggs and cook until thickened. Pour over pasta. Add fruit and refrigerate overnight. Next day, fold in Cool Whip.
**NOTE: I cut the cherries and oranges into bite-sized pieces.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Acini De Pepe Dessert
1/2 pound acini de pepe pasta
1 (20oz) can crushed pineapple, drained and juice saved
1 (20oz) can mandarin oranges, drained
1 (10oz) jar maraschino cherries, drained
3/4 cup sugar
2 TBS cornstarch
1/4 tsp salt
2 eggs, well beaten
1/2 cup reserved pineapple juice
1/2 cup orange juice (not from the mandarin oranges)
1/2 cup cherry juice (not from the maraschino cherries unless you cannot find cherry juice)
1 (8oz) carton Cool Whip
Add nuts if you like
Cook pasta in salted water. Rinse well under cold water and drain well. Mix juices in a saucepan. Add salt, sugar and cornstarch. Cook until well heated but do not boil. Add the 2 well-beaten eggs and cook until thickened. Pour over pasta. Add fruit and refrigerate overnight. Next day, fold in Cool Whip.
**NOTE: I cut the cherries and oranges into bite-sized pieces.
