Thursday, May 5, 2011


This recipe is from a small Southern Indiana church community many years ago.

1 (No. 2 1/2) can sliced pineapple
1/2 lb cold Velveeta or American sliced cheese
18 large marshmallows, cut into fourths

Drain the juice from the pineapple. When well drained, dice the pineapple. Cube the cheese.

3/4 cup sugar
Lump of butter (size of a small egg)
2 tbsp flour (rounded)
2 eggs

Stir in pineapple juice and cook, stirring constantly, in double boiler until thick, about 5 minutes. Let this custard get cold, then combine with diced pineapple, cubed cheese, and marshmallows. Sprinkle ground nuts on top (optional). Serve on a bed of lettuce leaf when chilled. Keep in refrigerator.

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