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Old 01-29-2006, 04:03 PM   #31
Senior Cook
Join Date: Jan 2006
Posts: 374
this is sooooooooo good!

frog's eye salad
  • 1-1/3 cups (8 oz.) RONZONI Acini Pepe, uncooked
  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1 can (20 oz.) pineapple chunks, undrained
  • 1 can (8 oz.) crushed pineapple, undrained
  • 1 egg, beaten
  • 2 teaspoons lemon juice
  • 2 cans (11-oz. each) mandarin orange segments, drained
  • 3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed and divided
  • 3 cups miniature marshmallows
  • 1/2 cup flaked coconut
  • Maraschino cherries
Instructions:In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture.Cook over medium heat; stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly.Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each).

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Old 01-30-2006, 11:31 AM   #32
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Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Originally Posted by mudbug
Bare feet, a portable source of music, and designated drivers.
Right on, Mudbug! Laissez le bon ton roulez!

When we have a party, we offer overnight accomodation for our guests. It's always fun to cook up a good breakfast the next morning.

We get by with a little help from our friends
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