| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Salads, Pasta | 1 | Servings | |
INGREDIENTS
| 2 | Egg | |
| 1 | cn | (20-oz) crushed pineapple |
| Drained reserving 2 Tb | ||
| Liquid | ||
| 3 | tb | Lemon juice from |
| Concentrate | ||
| 2 | tb | Sugar |
| 1 | tb | Butter/margarine |
| 1/4 | ts | Salt |
| 1 | cn | (11-oz) mandarin oranges |
| Drained and halved | ||
| 1 | cn | (8-oz) seedless grapes |
| Drained and halved | ||
| 2 | c | Miniature marshmallows |
| 2 1/2 | c | Whipping cream whipped |
| 1/4 | c | Finely chopped maraschino |
| Cherries | ||
| 1 | c | Acini di pepe/rosmarina/ |
| Rings uncooked |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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