Cobble Creek Kitchen

1 cup sugar       
2 Tablespoons flour       
2 beaten eggs
½ teaspoon salt   
1 ¾ cup pineapple and fruit juice

Mix together and cook until thick.  Cool and add 2 Tablespoons lemon juice.

1 lb box acini di pepe       
3 quarts water
1 Tablespoon oil       
2 Tablespoons salt

Boil until done, about 5 minutes.  Drain and rise pasta until rinse water runs clear.  Fold into first mixture.  Let set in fridge overnight.

Add:

2 cans drained fruit cocktail           
Peggy uses 4 cans Mandarin oranges
2 cans mandarin oranges, drained       
2 cans crushed pineapple
1 quart pears – cut up and drained       
2 cans chunk pineapple
1 can crushed pineapple
9 ounces cool whip           
1 cup coconut
2 cups miniature marshmallows

Submitted by: Peggy Stevens

Categories: Peggy Stevens , Salads