Drain pineapple and oranges well, reserving liquid. Refrigerate fruit.
Cook pasta until tender. Drain.
Make custard of fruit juices, salt sugar and flour.
Mix custard
and pasta and refrigerate overnight.
Combine fruits and whipped topping.
Add to pasta when ready to serve.
Cook macaroni until tender, then drain.
Drain juice from pineapple and oranges and save juice.
Cook juice, 3/4 c. sugar, flour and eggs until thick.
Pour over macaroni.
Let refrigerate overnight.
Add Cool Whip, cherries (cut up), oranges and pineapple (cut up).
Refrigerate until cold.
Tastes just like a fruit salad.
Add the juice from pineapple and oranges to sugar, eggs, flour and salt.
Cook until thick.
When macaroni is chilled thoroughly, fold in fruit and Cool Whip.
Chill again.
Makes a large bowl full.
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Add mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries to orzo.
Combine juice from mandarin oranges, juice from pineapple chunks, juice from crushed pineapple, sugar, eggs, and flour in a saucepan over low heat; cook, stirring often, until sauce is thickened, 5 to 7 minutes. Remove sauce from heat and cool, ...
Put pasta in a large bowl.
Beat eggs in small bowl.
Drain the pineapple, saving juice.
Refrigerate drained pineapple.
In a saucepan, put saved pineapple juice, beaten eggs, sugar, flour and salt.
Cook over low heat, stirring till thickened.
Pour thickened juice mixture through a strainer over the cooked pasta.
Mix well then and refrigerate overnight.
The next day, drain all of the fruits very well.
Fold the fruits (including the chilled pineapple) and Cool Whip into the pasta.
Mix well.
Chill for at least an ...
Melt butter in a frying pan and add Gioia Rosa Marina.
Saute and mix constantly on low-medium heat until brown.
This will take 5 to 10 minutes.
Be careful not to burn the Rosa Marina!
Cook macaroni for 10 to 12 minutes.
Rinse and drain well. Put 2 beaten eggs, sugar, flour, salt and juice of pineapple in saucepan.
Cook until thick.
Pour over macaroni.
Let stand overnight.
Melt margarine in a small saucepan (nonstick).
Brown rice and Rosa Marina.
Add boiling water slowly.
Add bouillon cubes. Cover and simmer on low until all liquid is absorbed.
This mixes well with small pieces of meat (hamburg, beef or chicken) or add fresh vegetables for crunch.
Brown Rosa Marina in butter or oil.
Add rice and stir; pour in water and bouillon cubes.
Bring to a boil.
Cover and remove from heat.
Let set 20 to 30 minutes or until all water is absorbed.
Will serve many.
ork in pan.
Make salad; Line crispy tortillas with romaine
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
4 cups.
*NOTE: The recipe for the caramelized nuts will
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
Combine first 6 ingredients.
Mix salad dressing, sugar and milk good, then pour over fruit and stir it up.
Serves 10 to 12.
Mix all of these together, except potatoes.
Cook potatoes with jackets on; cool and dice.
Add after everything has been mixed together.
For top, save 2 eggs.
Sprinkle 2 tablespoons paprika and 2 tablespoons salad seasoning.
br>Fan sliced steak over salad; top with blue cheese, bacon