Glorified Pasta Salad

Course : Salads
Serves: 1
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2 large Egg
20 Ounces crushed pineapple - Drained reserving
2 Tablespoon Drained reserving pineapple juice Liquid
3 Tablespoons Lemon juice from Concentrate
2 Tablespoons Sugar
1 Tablespoon Butter/margarine
1/4 teaspoon Salt
11 Ounces mandarin oranges - Drained and halved
8 Ounces seedless grapes - Drained and halved
2 cups Miniature marshmallows
2 1/2 cups Whipping cream whipped
1/4 cup Finely chopped maraschino Cherries
1 cup Acini di pepe/rosmarina/Rings uncooked

Preparation / Directions:

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.

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