Post by Darlene on Sept 2, 2010 11:53:27 GMT -5
* 1 lb orzo pasta, (rosmarino pasta)
* 3/4 cup sugar
* 1 1/2 tablespoons flour
* 2 eggs, beaten
* 1/4 teaspoon salt
* 2 (20 ounce) cans crushed pineapple
* 2 (10 ounce) cans mandarin oranges
* 1 (6 ounce) jar maraschino cherries
* 1 (8 ounce) container whipped topping (cool whip)
* 1/4 cup walnuts, chopped (optional)
Directions
1. Cook pasta according to package instructions and drain well.
2. Drain juice from oranges and pineapple into a saucepan. Add sugar, eggs, flour and salt to the juice. Cook over medium heat until thickened. pour over pasta, cover and let stand in the refrigerator overnight.
3. The next day, fold in the fruit, nuts, and whipped topping. You can mix the cherries into the salad or use on top as a garnish.
* 3/4 cup sugar
* 1 1/2 tablespoons flour
* 2 eggs, beaten
* 1/4 teaspoon salt
* 2 (20 ounce) cans crushed pineapple
* 2 (10 ounce) cans mandarin oranges
* 1 (6 ounce) jar maraschino cherries
* 1 (8 ounce) container whipped topping (cool whip)
* 1/4 cup walnuts, chopped (optional)
Directions
1. Cook pasta according to package instructions and drain well.
2. Drain juice from oranges and pineapple into a saucepan. Add sugar, eggs, flour and salt to the juice. Cook over medium heat until thickened. pour over pasta, cover and let stand in the refrigerator overnight.
3. The next day, fold in the fruit, nuts, and whipped topping. You can mix the cherries into the salad or use on top as a garnish.