Glorified pasta salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Egg | |
| 1 | can | (20-oz) crushed pineapple |
| Drained reserving 2 Tb | ||
| Liquid | ||
| 3 | tablespoons | Lemon juice from |
| Concentrate | ||
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Butter/margarine |
| ¼ | teaspoon | Salt |
| 1 | can | (11-oz) mandarin oranges |
| Drained and halved | ||
| 1 | can | (8-oz) seedless grapes |
| Drained and halved | ||
| 2 | cups | Miniature marshmallows |
| 2½ | cup | Whipping cream whipped |
| ¼ | cup | Finely chopped maraschino |
| Cherries | ||
| 1 | cup | Acini di pepe/rosmarina/ |
| Rings uncooked | ||
Directions
Prepare acini de pepe according to package directions; drain. In small, heavy saucepan, beat eggs with wire whisk until foamy. Stir in reserved pineapple liquid, lemon juice, sugar, butter and salt. Cook over low heat until mixture thickens and coats a metal spoon, stirring constantly, about 2 minutes. Cool to room temperature. In large bowl, combine acini de pepe, pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture, then whipped cream.
Cover; chill thoroughly. Stir gently before serving. Garnish with cherries. Refrigerate leftovers.