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Rosa Marina
1 lb. Box of Rosa Marina, orzo or other small rice-shaped pasta
2 Large cans of Chunk Pineapple
2 Cans of Mandarin Oranges
1 Large Cool Whip
2 Eggs Beaten
1-1/2 Cups of Sugar
3 tbs. Flour
1 tsp. Lemon Juice from fresh fruit.
Drain Oranges and Pineapple reserving the juice. Boil Together; 2 beaten eggs, 1-1/2 Cups of Sugar, 2 tbs. Flour and 1 tsp. of fresh lemon juice and the juice from the fruit. Cook Rosa Marina until tender (per instructions on box) and drain. Pour juice mixture over drained Rosa Marina mix well and let stand overnight. The next day, fold in Cool Whip and fruit. Let stand at least 2-3 hours. Best if let stand overnight.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
