COOKING IN THE DARK WITH COCHRAN & CHRISTIE

I'm trying to feel the peace, love, and harmony vibe that my pals have been writing about all week, but I'm a little uptight about not having a picture of our featured recipe today.  My gal pal Christie forgot to charge the camera battery and we don't have an extra one on hand, but we'll have a nice photo for you next time!  (I'm taking a deep breath now.)


Okay, the GOOD NEWS is, once you read the recipe, you'll realize how tasty it is without the photo!  You have to cook the dressing mixture and chill it overnight, but it will be ready to eat the next day.


I would take a picture of Christie looking embarrassed about not charging the battery, but.......

PAT'S ROSA MARINA ORZO PASTA SALAD

1 box or bag of orzo pasta (any size)

2 tbsp. flour

¾ cup sugar

½ tsp. salt

2 eggs

1 large can chunk pineapple, drained and juice reserved

1 large jar maraschino cherries, drained and juice reserved

1 large can mandarin oranges, drained and juice reserved

1 (8-oz.) carton Cool Whip

Cook orzo according to package instructions, to the al dente stage; drain.

Combine flour, sugar, and salt in saucepan and whisk together until combined.   Add eggs and whisk in.  Add reserved fruit juices and whisk in.  Over medium heat, cook mixture, stirring often, until consistency of cooked pudding.


Pour hot pudding mixture over drained orzo and combine. Cover and refrigerate overnight. Refrigerate drained fruit overnight.


In the morning, break up orzo mixture with a wooden spoon (will be sort of congealed together).  Add the drained fruits and Cool Whip.  Keep refrigerated until time to serve.

PEACE OUT AND ENJOY!