 | | Pineapple Cheese Salad |
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1 No.2 can sliced pineapple, cut up
1 egg, beaten
1 tbsp. (heaping) cornstarch
3/4 lb. longhorn cheese, cubed
1/2 pkg. miniature marshmallows |
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| Instructions |
| Drain juice from pineapple. Add egg and cornstarch to pineapple juice and cook until it starts to thicken. Pour over cheese; add marshmallows and pineapple. Stir well and refrigerate for several hours or overnight.
Yield: 6 servings. |
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