Elyria, Ohio Cafeteria Pink Cookies
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Jul 4, 2009
Melissa's Fruit Salad
1 large can fruit cocktail, drained 1 large can pineapple chunks, drain but reserve juice 1 banana, sliced into chunks 2 cups white seedless grapes 1 Tablespoons all-purpose flour 1 teaspoon sugar 1 egg, beaten
Drain pineapple reserving juice. Combine juice with flour and sugar in a jar with a tight fitting lid. Shake until sugar dissolves. Add beaten egg and shake again. Pour into a saucepan and bring to a boil stirring constantly for a minute or two until slightly thickened. Remove from heat. Place fuit in a large bowl and gently stir in warm glaze. Serve immediately, while warm.
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