Martinsville Bulletin, Inc.
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204 Broad Street
Martinsville, Virginia 24115
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Fancy Fruit Salad
Contributed by: Kathy Johnson
1 1/2 cups uncooked pasta (pastina or pepe pasta)
1 can (20 oz.) unsweetened pineapple tidbits
1 can (8 oz.) unsweetened crushed pineapple
1 cup sugar
3 TBS all purpose flour
1/2 tsp. salt
1 can (6 oz.) pineapple juice
2 TBS orange juice concentrate
3 egg yolks
2 cans (11 oz. each) mandarin oranges, drained
12 oz. whipped topping
2 cups sliced fresh strawberries
Cook pasta according to directions drain and rinse. Meanwhile, drain pineapple tidbits and crushed pineapple, reserving the juice. Set pineapple aside.
In small saucepan, combine the sugar, flour and salt. Gradually stir in the can of pineapple juice, orange juice concentrate and the reserved pineapple juice. Cook and stir until mixture comes to a boil. Stir in a small amount of mixture to egg yolks. Pour yolk mixture into the pan. Stir mixture constantly. Bring to boil cook and stir 2 minutes. Transfer mixture to a large bowl let cool at room temperature.
Mix the pasta in to cooled mixture. Stir in oranges, pineapple tidbits and the crushed pineapple. Fold in the whipped topping. Refrigerate until chilled. Just before serving fold in the fresh strawberries.
(This recipe was contributed as part of a "Cook of the Week" feature.)