acini di pepe

Name: Acini di Pepe
Yield: 12
Cuisine: Italian
Ingredients: 1 can(s) (16oz) mandarin oranges, drained; 1/2 pound(s) acini noodles=1-1/4 cups; 1/2 cup(s) salad oil; 1 can(s) (16oz) chunk pineapple (save juice); 1 can(s) (16oz) crushed pineapple (save juice); 1 cup(s) sugar; 2 tablespoon(s) flour; 1/2 teaspoon(s) salt; 2 - eggs, beaten; 1 teaspoon(s) lemon juice; 1 ounce(s) (13) container of cool whip

8 Pinches

shecooks curiouscooks

The Villages, FL

Updated on Dec 19, 2015

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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method Stove Top

yield 12-14 serving(s)

Ingredients

1 can (16oz) mandarin oranges, drained
1/2 pound acini noodles=1-1/4 cups
1/2 cup salad oil
1 can (16oz) chunk pineapple (save juice)
1 can (16oz) crushed pineapple (save juice)
1 cup sugar
2 tablespoons flour
1/2 teaspoon salt
2 - eggs, beaten
1 teaspoon lemon juice
1 ounce (13) container of cool whip

How To Make acini di pepe

Step 1

Cook the pasta until firm, not mushy. Drain, place in a bowl. Add oil.

Step 2

Put 1-3/4 cup pineapple juice in a saucepan. Add the sugar, flour, salt and beaten eggs. Cook until thickened.
Step 3

Add the lemon juice and cook a bit more. Add this mixture to the pasta, stir in the mandarin oranges, pineapple and cool whip.
Step 4

Cover and refrigerate for a few hours before serving. Enjoy!
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