Cheese and Marshmallow Salad
Source: Kim Oborny, Durham, Kan.
This recipe caught my eye because of the different ingredients. I’ve served it at two picnics to rave reviews.
1(15-oz.) can pineapple tidbits, well drained, reserving juice
2 Tbsp. all-purpose flour
4 Tbsp. granulated sugar
1/8 tsp. salt
1 large egg, beaten
Juice from pineapple
1 Tbsp. unsalted butter
2 c. miniature marshmallows
1/4 lb. processed American cheese
1. Drain pineapple and place in a medium saucepan on medium heat.
2. In a small bowl, combine flour, sugar and salt. Add egg and stir to combine.
3. When well blended, pour into the heated pineapple juice. Add butter and stir until thickened.
4. Cut cheese into quarter-inch cubes. Put cheese, pineapple and marshmallows in a serving bowl. Pour hot pineapple juice mix over the top and mix until combined. Chill at least 3 hours to overnight before serving.