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Directions:
The day before you need it: Drain pineapple reserving juice. Mix just the pineapple chunks with the marshmallows in a heavy quart size ziplock bag and refrigerate overnight. In a heavy saucepan, mix pineapple juice, sugar, egg, vinegar and flour until there are no lumps of flour left and then heat on low until thick. Let the mixture cool and then refrigerate until the next morning. |
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