3/4 cup ancini di pepe macaroni,
1 cooked -- drained & rinsed
1 well
20 oz can crushed pineapple
1 large can mandarin oranges (13-16oz?)
3/4 cup sugar
2 tbsp flour
2 eggs
1/4 tsp salt
1 small conatiner cool whip
Directions
Cook juice from crushed pineapple and mandarin oranges with sugar,
flour, eggs, and salt until thick. Pour over macaroni and fruit
mixture. Cool 4 hours or overnight. Add 1 small conatiner of cool
whip. Mix well and refrigerate
Recipe By : Kathy Weeks
Servings: 1 servings
Ancini Di Pepe Recipe brought to you by Recipe Ideas
Categories: Chinese; Fruit; Pasta
The History of Recipes
We can follow the history of meal recipes far back into ancient history, certainly as far back as the early Egyptians, and possibly even further than that. Having said that, these, ancient records were just primitive hieroglyphic or cunieform recipes for food preparation.
Progressing into Roman times 25BC a roman called Apicius created a number of documents detailing recipes prepared by the Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius also recounts how the ancient cooks were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks such as thyme, mint and dill. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab cooking, including coriander, parsley, basil and rosemary. The introduction of these new tastes caused a surge in books on cooking, many of which still exist in private libraries. When we get to the 20th century, cookbooks were highly popular as a result of more people being able to read, people having more spare time and a general increase in wealth. |
We hope you enjoy this Ancini Di Pepe recipe.
