Categories: Salads, Pasta 
      Yield: 1 servings 
  
      2    Egg                                      Drained and halved 
      1 cn (20-oz) crushed pineapple           1 cn (8-oz) seedless grapes 
           Drained reserving 2 Tb                   Drained and halved 
           Liquid                              2 c  Miniature marshmallows 
      3 tb Lemon juice from                2 1/2 c  Whipping cream whipped 
           Concentrate                       1/4 c  Finely chopped maraschino 
      2 tb Sugar                                    Cherries 
      1 tb Butter/margarine                    1 c  Acini di pepe/rosmarina/ 
    1/4 ts Salt                                     Rings uncooked 
      1 cn (11-oz) mandarin oranges        
  
  Prepare acini de pepe according to package directions; drain. In small, 
  heavy saucepan, beat eggs with wire whisk until foamy. Stir in reserved 
  pineapple liquid, lemon juice, sugar, butter and salt. Cook over low heat 
  until mixture thickens and coats a metal spoon, stirring constantly, about 
  2 minutes. Cool to room temperature. In large bowl, combine acini de pepe, 
  pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture, 
  then whipped cream. Cover; chill thoroughly. Stir gently before serving. 
  Garnish with cherries. Refrigerate leftovers.