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We decided to stay home this Memorial Day weekend and host a picnic on Sunday afternoon. We’ll serve our Pennsylvania version of surf and turf, or maybe more accurately, field and stream (venison steak and barbecued trout).
When I called Mom to invite her and Dad, she immediately asked if she should bring “pink stuff.” Mom’s “pink stuff,” actually called fruit and macaroni salad, has become a big hit at family gatherings, from reunions to birthday parties to anything else.
I must admit, I’ve never made it myself. I don’t have to. Mom always brings it.
Fruit and Macaroni Salad
2 large cans pineapple tidbits
2 cans mandarin oranges, cut in half
1 16-oz. jar maraschino cherries, cut in half
1 lb. acini de pepe macaroni
1 cup sugar
2 eggs
3 Tbsp. flour
16 oz. frozen whipped topping, thawed
Drain fruit and save juices. Cook macaroni as package directs and drain. Mix sugar, eggs and flour; stir in juice and cook until thick. Pour over macaroni and mix together. Set in refrigerator overnight.
Next day, add cut-up fruit and whipped topping. Mix and serve. Makes a very large bowlful.
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