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Receta Hawaiian Salad
by Global Cookbook

Hawaiian Salad
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  Raciónes: 12

Ingredientes

  • 1 c. sugar
  • 2 Tbsp. flour
  • 1/2 tsp salt
  • 1 3/4 c. pineapple juice (use juice liquid removed from pineapple)
  • 2 x Large eggs, beaten
  • 1 Tbsp. lemon juice
  • 3 quart water + 1 tbsp/ oil + 2 teaspoon salt
  • 1 pkt ( 16 ounce. ) Acine de Pepe pasta ( # 44)
  • 3 can ( 11 ounce. size ) Mandarin oranges (liquid removed)
  • 2 can ( 20 ounce. size ) liquid removed pineapple chunks
  • 1 can ( 20 ounce. size ) crushed pineapple ( liquid removed )
  • 1 ctn Cold Whip (9 ounce. size) Cherries (optional)

Direcciones

  1. Combine sugar, flour, and 1/2 tsp salt. Gradually add in pineapple juice; stir in Large eggs. Cook over medium heat, stirring till thickened. Add in lemon juice. Cold to room temperature. Bring water and 2 teaspoon salt to boil; add in oil. Add in pasta & boil till done (about 10 minutes.). Drain & rinse with cool water. Cold to room temperature. Mix egg mix and pasta together thoroughly, but lightly.
  2. Chill overnight in airtight container. Add in remaining ingredients. Mix lightly, but thoroughly. Chill till chilled.
  3. Serves about 20 people.
  4. (Keeps several days refrigerated.)