| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pasta, Dessert, Salads, Ronzoni |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1 |
tb |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 20 |
oz |
Pineapple chunks; undrained |
| 8 |
oz |
Crushed pineapple; undrained |
| 1 |
|
Egg; beaten |
| 2 |
ts |
Lemon juice |
| 8 |
oz |
Acini Pepe; uncooked |
| 22 |
oz |
Mandarin orange segments; drained |
| 8 |
oz |
Frozen non-dairy whipped topping; thawed |
| 3 |
c |
Miniature marshmallows |
| 1/2 |
c |
Flaked coconut |
|
|
Maraschino cherries |
INSTRUCTIONS
Serve this old time favorite as a salad or dessert.
In medium saucepan; stir together sugar; flour and salt. Drain pineapple;
reserving juice to equal 1 c. With whisk; gradually stir juice and egg into
sugar mixture. Cook over medium heat; stirring frequently; until mixture
comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
Meanwhile; cook pasta according to package directions; drain. Rinse with
cold water to cool quickly; drain well. In large bowl; stir together
pineapple juice mixture and pasta. Cover; refrigerate several hours or
overnight.
Add crushed pineapple and chunks; oranges; 2 c whipped topping;
marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate
until cold. Top with remaining whipped topping; garnish with cherries. 12
servings about 1 c each.
Prep Time: 20 min. Start to Finish: 3 hrs.
Posted to MM-Recipes Digest by "Paula M. Veltre"
<demoness@bellatlantic.net> on Nov 16, 1998
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