SALADS

PINEAPPLE SALAD

  • 1 - 15 1/2 oz can of Chunk Pineapple (drained)
  • Marshmellows
  • Nuts
  • Cheese (cut in small squares)
DRESSING
  • 1/2 cup Sugar
  • 1 cup Pineapple Juice
  • 2 Tbsp Cornstarch
  • Cook stirring constantly so wont lump
  • When thick beat 2 eggs - mix some of the hot pineapple juice mixture into eggs.
  • Pour in rest while stirring
  • Cook 2 min.
  • Pour over pineapple, nuts, cheese and marshmellows
List of Desserts Front Page of Cook Book

                       
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