I realized I had someone...you,
who always cared,
who always protected me,
who was always there for me no matter what.
You taught me right from wrong,
and pushed me to do the right thing,
even when it was hard to do.
You took care of me when I was sick,
and your love helped make me well.
You had rules,
and I learned that when I obeyed them,
my life was simpler, better, richer.
You were and are
the guiding light of my life.
My heart is filled with love for you,
my teacher, my friend, my mother.
The recipe here is a nice picnic recipe or a nice brunch recipe. Maybe you are thinking why is this salad called Pepe Salad. My Aunt lovingly called it that. It's one of our picnic favorites. Why is it such a favorite? Its creamy, fruity and totally refreshing.
1 pound Ancini de Pepe, cooked and cooled
8 ounces heavy whipping cream, whipped
1 can mandarin oranges, drained reserving liquid
1 can crushed pineapple, drained reserving liquid
1 can fruit cocktail, drained (do not use this juice-use it for something else)
1/4 teaspoon salt
1 tablespoon lemon juice
3 tablespoons flour
juice from drained pineapple and drained mandarin oranges
1 cup sugar
Drain fruits, setting the juices aside.
Cook pasta, drain and cool.
In a saucepan combine corn starch, reserved juice, sugar and lemon juice. Temper egg and add to the heated mixture. Whisk together and heat until thickened. Chill overnight.