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Glorified Pasta Salad

Categories: salads

Servings: 1

      2    Egg                                      Drained and halved
      1 cn (20-oz) crushed pineapple           1 cn (8-oz) seedless grapes
           Drained reserving 2 Tb                   Drained and halved
           Liquid                              2 c  Miniature marshmallows
      3 tb Lemon juice from                2 1/2 c  Whipping cream whipped
           Concentrate                       1/4 c  Finely chopped maraschino
      2 tb Sugar                                    Cherries
      1 tb Butter/margarine                    1 c  Acini di pepe/rosmarina/
    1/4 ts Salt                                     Rings uncooked
      1 cn (11-oz) mandarin oranges

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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