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8 oz. mild or medium Cheddar
cheese, grated
8 oz. miniature marshmallows
2 eggs, beaten
1/2 c. sugar
2 1/2 c. (No. 2 can) crushed
pineapple or pineapple
tidbits in pineapple juice
2 Tbsp. flour

Drain pineapple. Save juice and add water to make 1 1/2
cups liquid. Place liquid in saucepan with eggs, sugar and
flour. Cook over medium heat until thick, stirring frequently.
Pour cooked mixture over pineapple, marshmallows and cheese in
bowl. Mix well and chill. Chopped pecans may also be added to
this salad.

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