acini di pepe
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This recipe was prepared by Peggy Mintus for the Tea Party celebration of the Curious Cuisiners November 2015 meeting. Peggy notes "This is not tapioca!" Recipe is from a good Italian friend.
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yield
12 -14
method
Stove Top
Ingredients For acini di pepe
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1 can(16oz) mandarin oranges, drained
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1/2 lbacini noodles=1-1/4 cups
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1/2 csalad oil
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1 can(16oz) chunk pineapple (save juice)
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1 can(16oz) crushed pineapple (save juice)
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1 csugar
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2 Tbspflour
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1/2 tspsalt
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2eggs, beaten
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1 tsplemon juice
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1 oz(13) container of cool whip
How To Make acini di pepe
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1Cook the pasta until firm, not mushy. Drain, place in a bowl. Add oil.
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2Put 1-3/4 cup pineapple juice in a saucepan. Add the sugar, flour, salt and beaten eggs. Cook until thickened.
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3Add the lemon juice and cook a bit more. Add this mixture to the pasta, stir in the mandarin oranges, pineapple and cool whip.
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4Cover and refrigerate for a few hours before serving. Enjoy!
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