Glorified Pasta Salad

2 Egg

1 cn (20-oz) crushed pineapple

Drained reserving 2 Tb Liquid 3 tb Lemon juice from

Concentrate 2 tb Sugar

1 tb Butter/margarine

1/4 ts Salt

1 cn (11-oz) mandarin oranges

Drained and halved 1 cn (8-oz) seedless grapes

Drained and halved 2 c Miniature marshmallows

2 1/2 c Whipping cream whipped

1/4 c Finely chopped maraschino

Cherries 1 c Acini di pepe/rosmarina/

Rings uncooked Prepare acini de pepe according to package directions; drain. In small, heavy saucepan, beat eggs with wire whisk until foamy. Stir in reserved pineapple liquid, lemon juice, sugar, butter and salt. Cook over low heat until mixture thickens and coats a metal spoon, stirring constantly, about 2 minutes. Cool to room temperature. In large bowl, combine acini de pepe,

pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture, then whipped cream. Cover; chill thoroughly. Stir gently before serving. Garnish with cherries. Refrigerate leftovers.