| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dip | 8 | Servings | |
INGREDIENTS
| 1 | c | Pineapple juice |
| 1/4 | c | Flour |
| 3 | tb | Sugar |
| 2 | Eggs; beaten | |
| 1 | tb | Butter or margarine |
| 1 | pt | Whipping cream |
INSTRUCTIONS
Combine sugar, flour & enough pineapple juice to make a thin paste. Slowly stir in rest of the juice. Cook over medium heat until thick. Stir in beaten eggs & butter. Cook until it thickens again. Cool completely. Beat cream & add sugar to cream. Add to custard mixture. Custard may be made the day before & whipping cream added just before the dip is served. Serve with any kind of fresh fruit, i.e. fresh strawberries, cantaloupe, bananas, mandarin oranges, pineapple chunks, etc. MRS. VANCE MONTGOMERY From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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