Title: Glorified Pasta Salad
Categories: Salad Pasta
Yield: 1 Servings
| 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 |
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.