Frog-eyed salad

Yield: 1 Servings

Measure Ingredient
½ A (1 lb.) pkg. Acini De Pepe, uncooked
1 Egg
½ cup Sugar
1 tablespoon Flour
¼ teaspoon Salt
1 can (15 1/4 oz) juice-pack crushed pineapple, drained, reserving juice
1 can (16-ounce) fruit cocktail; drained
1 cup Minature marshmellows
1 cup (1/2 pint) whipping cream; whipped

Prepare Acini De Pepe according to package directions. In heavy saucepan, beat egg with wire whisk until foamy. Stir in sugar, flour salt and reserved pineapple liquid. Over low heat, cook and stir until thickened and bubbly. In large bowl, combine Acini De Pepe with egg mixture. Chill thoroughly, about 1 hour. Stir in pineapple, fruit cocktail and marshmallows. Fold in whipped cream. Cover; chill thoroughly. Stir before serving. Refrigerate leftovers. 6 to 8 servings.

Posted to Bakery-Shoppe Digest V1 #242 by Shelley Sparks <ssparks@...> on Sep 15, 1997

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