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Rosa Marina Fruited Salad

From the kitchen of Karen.

Party salad that will serve 40 people

Ingredients

  • 1 lb − Rosa Marina Pasta
  • 3 − ½ oz − Sugar
  • 1 − Tablespoon − Flower
  • ½ − Teaspoon − Salt
  • ¾ − cup − Pineapple Juice
  • 1 − Egg Beaten
  • 1 − Tablespoon − Lemon Juice
  • 2 lbs − Crushed Pineapple Drained
  • 1 − ½ − Cups − Mandrin Oranges Drained
  • 1 − Cup − Maraschino Cherries Drained & Choped
  • 2 − Cups − Frozen Whipped Topping
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Instructions

Cook & drain pasta
Mix sugar, flower & salt − Slowly add juice, mix with a whip
Cook & stir over moderate heat until slghtly thick
Stir small amount of hot mixture into eggs
Add egg mixture to base cook untill thick
Stir in lemon juice let cool
Add mixture to cool pasta
Mix lightly but throughly
Chill over night
Add fruit mix light
Fold in topping
Chill untill served

 

Published by kar116s on