There are some foods that are just a family tradition. I know that every time we have New Years, my family will make Bunsteads. I know that I will make my lasagne on Christmas Eve. And Christmas Day and Thanksgiving will always include both ham and turkey. And all those occasions also have another traditional dish, something my maternal grandmother used to make. We will always have Marguerite Salad.
10 1/2 oz marshmallows, small (the small ones work best, otherwise cut the big ones in half)
20 oz pineapple chunks in a can – save the juice
2 T gravy flour (in a pinch you can use the regular kind)
3/4 c sugar
6 oz COOL WHIP
Mix the sugar and flour in a sauce pan. Add the pineapple juice and stir until dissolved. Beat the eggs in a separate bowl, then add them to the juice. Turn the head to low until the mixture boils, stirring occasionally. When it starts boiling, stir constantly until it thickens into a nice sauce. Remove from the stove and cool in the fridge for two hours.
Add COOL WHIP to the sauce after it has cooled. Add pineapple and marshmallows, and stir until well coated. Place into your serving bowl and chill until it’s time to serve. This is best made a few hours to a day in advance. If you feel extra decadent, add cherries to the top of the salad. Yum.