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Yankee Salad

Yankee Salad

12 Hr(s) 20 Min(s)
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1 serving
Original recipe yields 1 serving
1 can (15 oz.) mandarin oranges
2 cans (20 oz. each) pineapple tidbits
1 jar (6 oz.) maraschino cherries, cut in halves
3/4 cup sugar
1/2 teaspoon salt
1 Tablespoon flour
2 eggs, well beaten
1 lb orzo pasta
1 tub (10 oz.) Cool Whip (may substitute lite or fat free)
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Let's Make It
1
1) Drain the fruit, saving the juices. Combine fruit juices with sugar, salt, flour, and eggs. Cook until the mixture boils, stirring often as to not scramble the eggs; remove from heat.
2
2) As the juice mixture cooks, cook pasta according to package directions making certain to cook "al dente"; drain and rinse with cold water.
3
3) Pour the warm cooked fruit sauce over the pasta, add fruit, and stir. Let come to room temperature, then refrigerate overnight. The next day, combine the Cool Whip with the fruit/pasta mixture.
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