| 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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