| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Grains |
|
Fruit, Pasta, Salads |
30 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 4 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1 3/4 |
c |
Pineapple juice |
| 3 |
|
Egg yolks |
| 1 |
|
Box Acine de Pepe |
| 2 |
cn |
Mandarin orange sections, well drained |
| 2 |
cn |
(16 oz) pineapple chunks, well drained |
| 1 |
pk |
(16 oz) miniature marshmallows |
| 1 |
lg |
Cool Whip |
|
|
Nuts (optional), chopped |
|
|
Maraschino cherries (optional), halved |
INSTRUCTIONS
Combine the sugar, flour and salt. Add pineapple juice and egg yolks. Cook
over medium heat, stirring constantly until thick. Cool completely. Boil
the Acine de Pepe in salt water for 8 to 10 minutes. Drain, rinse and cool
completely. Add the Acine de Pepe to the pineapple sauce. Add the mandarin
orange section, pineapple chunks and marshmallows. Add nuts and maraschino
cherries. When ready to serve add the Cool Whip.
Recipe by: Anne Reed
Posted to EAT-L Digest 02 Mar 97 by J Wendel <jwendel@REDSHIFT.COM> on Mar
3, 1997.
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