1 can crushed pineapple
1 c. milnot or carnation milk
1/2 c. water
1/2 c. sugar
1 tbsp. lemon juice
3 tbsp. cornstarch
1 egg
1 small bag miniature marshmallows
1/2 c. toasted, chopped, english walnuts
Chill milnot and pineapple. Drain the pineapple juice into a small saucepan. Put the pineapple in a 2 quart bowl and add the marshmallows. To the juice add the sugar, lemon, water, cornstarch, and well beaten egg. Place over a low heat and stir constantly until thickened. Pour this slightly cooled sauce over the pineapple and marshmallows. Whip the milnot until thickened, like whipped cream. Fold in, add nuts, chill and serve.
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The Kissel-Kestner Family Cookbook
Não FicçãoA cookbook full of generations of recipes from grandmothers, aunts, parents, and extended family. These recipes have been around for a long time and some of them are brand new. I'm on the journey to learn how to cook most of my family's history of r...
