Recipe: Pineapple Cheese Salad (2 recipes)

Pineapple Cheese Salad

1 No.2 can sliced pineapple, cut up
1 egg, beaten
1 tbsp. (heaping) cornstarch
3/4 lb. longhorn cheese, cubed
1/2 pkg. miniature marshmallows

Drain juice from pineapple. Add egg and cornstarch to pineapple juice and cook until it starts to thicken. Pour over cheese; add marshmallows and pineapple. Stir well and refrigerate for several hours or overnight.

Yield: 6 servings.

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Pineapple Cheese Salad

1 (20 oz) can pineapple chunks (drained, and save juice)
2 cups mini marshmallows
8oz sharp cheddar cheese chunks
1/4 cup water
1/4 cup granulated sugar
1/8 tsp ground nutmeg
3 tbsp corn starch

Place pineapple chunks, marshmallows, and cheese into a serving bowl. Heat juice plus water in sauce pan with the sugar and nutmeg. Bring to boil. Mix cornstarch in cold water and stir into juice to thicken. Pour hot mixture over bowl contents, stir & refrigerate at least 2 hours.