Boil acini de pepe in salted water until water is gone.
Drain fruits, saving juices.
Cook juices with eggs, flour and sugar until thick.
Add acini de pepe and let stand overnight.
Simmer the acini de pepe in boiling water 10 to 12 minutes and rinse after draining.
Drain the pineapple and mandarin orange juice to make 1 1/2 cups liquid.
Cook flour, sugar and eggs in the 1 1/2 cups juice until thickened.
Now combine the drained acini de pepe with the thickened mixture, the mandarin oranges, the pineapple, the lemon juice, Cool Whip and marshmallows.
Mix and eat!
In large pot, boil chicken (for flavor, add 1 carrot, 1 stalk celery and 1 onion; leave skin on).
Let cook for 1 1/2 hours. Strain into another pot.
Bone and skin chicken; add to broth. Add chopped onion, sliced carrots, chopped celery, bouillon cubes, basil, salt, pepper and garlic powder.
You may wish to add more water to broth, depending on how much soup you wish to make.
Cook acini de pepe according to package directions.
Strain and add to finished soup.
In a pot, cook sugar, eggs, flour and salt; mix well.
Add fruit juices.
Bring to a boil.
Cool well.
Cook and strain acini de pepe.
Stir macaroni into cooked custard juices.
Chill overnight.
Mix together the first 6 ingredients, cook and make custard. Cool.
Cook the acini de pepe in the water, oil and salt.
Drain and cool.
Mix with custard and refrigerate overnight.
Add the remaining ingredients to custard mixture.
Fruit is optional.
Can substitute other fruits. Freezes well.
Drain fruits (pineapple and oranges) from their juice, but save pineapple juice.
Cook sugar, flour, eggs and pineapple juice until thick; set aside and cool.
Cook acini de pepe (macaroni).
Drain and cool.
Mix with the cooked mixture.
Refrigerate overnight. Next day, add fruits and miniature marshmallows and Cool Whip.
Boil acini de pepe in boiling salted water until done.
Cool under running water.
Drain fruit.
Combine juices, sugar, eggs and flour.
Cook until thickened.
Cool.
Drain fruit and set aside.
In saucepan, add fruit juices, sugar, beaten eggs and flour.
Cook until thick.
Pour over acini de pepe.
Mix well and chill overnight.
Add the drained cherries, oranges, pineapple and La Creme.
Mix well and serve.
Boil acini de pepe macaroni in salted water; blanch and cool. Combine sugar, flour, salt, pineapple juice and egg yolks together; cook over medium heat, stirring constantly, until thick. Let cool and add macaroni.
Let set in refrigerator overnight. Add mandarin oranges, crushed pineapple, small marshmallows and Cool Whip to previous mixture and chill.
Cook the acini de pepe macaroni in salted water.
Rinse and drain.
Drain fruit; set both aside.
Cook pineapple juice with the sugar, flour, salt and eggs.
Cook until thick; pour over macaroni.
Refrigerate overnight.
Cook and drain acini de pepe (macaroni).
Drain crushed pineapple and mandarin oranges.
Save juice.
il to boil.
Add acini de pepe.
Cook at rolling boil
nto pot. Allow to boil for 5 minutes, do not stir
For the absolute BEST Summer Ambrosia
Saute onion and pepper in oil in a large saucepan until tender.
Stir in beans, tomatoes and liquid, chili powder, oregano and cocoa.
Heat to boiling; reduce heat and simmer, covered, 10 minutes.
Stir in acini de pepe and cilantro; season to taste with salt and pepper.
Serve topped with cheese.
Cook pasta in salted water for 12 minutes; rinse in cold water.
Drain.
Drain the canned fruit.
Put the juice in a saucepan and add the eggs, sugar, salt and flour.
Bring to a boil, stirring constantly, until thick.
Pour over drained pasta and let chill several hours or overnight
irections on acini de pepe box.
Add oil and cook acini de pepe only until
br>Add acini de pepe.
Cook at a rolling boil until acini de pepe is
br>Add acini de pepe #44.
Cook at rolling boil until acini de pepe #44
o a boil.
Add acini de pepe; cook at a rolling boil