Recipe - Glorified Pasta Salad

2 Egg
1 cn (20oz) crushed pineapple
Drained reserving 2 Tb
Liquid
3 tablespoon Lemon juice from
Concentrate
2 tablespoon Sugar
1 tablespoon Butter/margarine
One fourth teaspoon Salt
1 cn (11oz) mandarin oranges
Drained and halved
1 cn (8oz) seedless grapes
Drained and halved
2 cup Miniature marshmallows
2 One half cup Whipping cream whipped
One fourth cup Finely chopped maraschino
Cherries
1 cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini