Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice, cool mixture to room temperature, bring water to a boil. Add two teaspoons salt and 1 tablespoon oil to water. Add Acini de Pepe. Cook at rolling boil until pasta is done, about 9 minutes. Drain, rinse with cold water, using a fine drainer. Cool to room temperature after draining. Combine egg mixture and pasta. Mix lightly, but thoroughly. Refrigerate over night in airtight container. Add remaining ingredients. Mix lightly, but thoroughly. Refrigerate until chilled in airtight container. Salad will keep up to a week in the refrigerator.
Serves 25.
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Cajun Country -- New Iberia, Louisiana