LEMOINE FAMILY RECIPES
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ACINI DE PEPE FRUIT SALAD - Judy LeMoine

20 oz crushed pineapple 20 oz pineapple chunks 1 cup sugar 2 tbsp flour 2 eggs, beaten 1-1/4 cup acini di pepe pasta 2 11 oz cans mandarin oranges, drained 1/2 10 oz pkg miniature marshmallows 8 oz cool whip

Drain the pineapple saving the juice, combine 1-3/4 cup juice in saucepan with sugar, flour, and eggs. Cook 8-10 minutes until thick. Allow to cool. Cook the pasta for 12 minutes, drain. Rinse in cool water, drain. Combine with the dressing. Cover and refrigerate over night. Add fruit and marshmallows. Stir in the cool whip. Cool and refrigerate 12 hours.