| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Pineapple chunks; (16 oz.) |
| 2 |
c |
Apples; unpeeled & chopped |
| 2 |
c |
Minature marshmallows |
| 1/2 |
c |
Sugar |
| 1 |
tb |
On; flour |
| 1 |
|
Egg |
| 1/2 |
ts |
Vinegar |
|
|
Drained pineapple juice |
| 1 1/2 |
c |
Spanish peanuts |
INSTRUCTIONS
Drain pineapple juice into saucepan. Cut pineapple chunks in half into
large bowl and mix with marshmallows. Let set overnight covered. Do not
refrigerate. In saucepan add to juice, flour, sugar, egg and vinegar. Cook
until thick. Place in covered plastic container and refrigerate overnight
(8 hours). The next day before serving, mix Cool Whip and thickened juice.
Add marshmallow-pineapple mixture, apples and peanuts.
Notes:
Per serving (excluding unknown items): 1847 Calories; 114g Fat (52%
calories from fat); 64g Protein; 172g Carbohydrate; 181mg Cholesterol;
103 mg Sodium Posted to EAT-L Digest by Dot & Tim McChesney
<jrjet@MTCO.COM> on Aug 2, 1997
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