Thursday, November 26, 2009

Pineapple cheese salad.

A quick and easy recipe for Thanksgiving day.

Pineapple Cheese Salad
Preparation Time: 20 minutes

2 cans tinned pineapple chunks, save the juice
1 - 2 cups small marshmallows (optional)
250 gms cheese (paneer)
l egg
2 1/2 tbsp. cornstarch (mixed with 1/4 cup water)
l tbsp. sugar

Method of Preparation:
Put pineapple juice, cornstarch mixture, sugar in a bowl and blend. Add beaten eggs to form a smooth mixture. Cook on slow flame, stirring continuously until the mixture thickens. Let the mixture cool, then add pineapple chunks, small marshmallows and cheese. A tasty salad is ready to eat


Dani Joy said...

This prob. is loaded with calories though, girl. ;) Lot´s of fruit sugars and that cornstarch isn´t the best for ya.

Go light with this one.

Dani Joy

Ketty said...

Well, nobody really liked this salad very much, so I just had a little bit and got rid of the rest. :-)