Recipe - Frog-Eyed Salad

One half A (1 lb.) pkg. Acini De
Pepe, uncooked
1 Egg
One half cup Sugar
1 tablespoon Flour
One fourth teaspoon Salt
1 cn (15 One fourth oz) juicepack
crushed pineapple, drained,
reserving juice
1 cn (16ounce) fruit cocktail;
drained
1 cup Minature marshmellows
1 cup (One half pint) whipping cream;
whipped

Prepare Acini De Pepe according to package directions. In heavy saucepan,
beat egg with wire whisk until foamy. Stir in sugar, flour salt and
reserved pineapple liquid. Over low heat, cook and stir until thickened and
bubbly. In large bowl, combine Acini De Pepe with egg mixture. Chill
thoroughly, about 1 hour. Stir in pineapple, fruit cocktail and
marshmallows. Fold in whipped cream. Cover; chill thoroughly. Stir before
serving. Refrigerate leftovers. 6 to 8 servings.

Posted to BakeryShoppe Digest V1 #242 by Shelley Sparks
ssparks@mailbox.arn.net on Sep 15, 1997