Rosa Marina Salad
1 lb. Rosa Marina
3/4 cup sugar
2 beaten eggs
2 Tbs. flour
1/2 tsp. salt
2 - 1 lb. cans unsweetened chunk pineapple
1 lg. or 2 sm. cans mandarin oranges
1 lb. can fruit cocktail
1 jar maraschino cherries, halved
1 - 8 oz. carton Cool Whip
Cook pasta and put in large bowl.
Drain the pineapple over a saucepan-saving juice in pan. Add beaten eggs, sugar,
flour and salt to pan. Cook and stir till thickened.
Pour thickened juice through a strainer over the cooked pasta. Mix well and
Refrigerate drained pineapple. Next day, drain all of the fruits very well and
fold the fruits and Cool Whip into the pasta. Mix well. Chill.