| SOLSTICE SALAD INGREDIENTS: 1 c sugar 2 Tbs flour 2 1/2 tsp. salt 1 3/4 c. pineapple juice 2 eggs, beaten 3 qt. water 1 Tbs. cooking oil 2 cartons (9 0z each) nondairy whipped topping 1 c. coconut (optional) 1 pkg (16 oz) acini de pepe or spezziello (BB size) pasta 3 cans (11 oz each) Mandarin oranges, drained 2 cans (20 oz each) pineapple chunks, drained 1 can (20 oz) crushed pineapple, drained 1 cup mini marshmallows (optional) Combine sugar, flour and 1/2 tsp salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, ramaining salt and oil to a boil. Add pasta. Cook at rolling boil until done, and cool to room temperature. Combine egg mixture with pasta. Mix lightly, but thoroughly. Refrigerate overnight in air tight container. Add all remaining ingredients, mix lightly but thorougly. Refrigerate until chilled in airtight container. Salad maybe refrigerated for as long as a week this way. Makes 25 servings. (or 6 hungry coveners)LOL. |