In small heavy saucepan, beat egg yolks, slightly; add reserved pineapple syrup, sugar, vinegar, butter or oleo and salt. Cook and stir over low heat about 6 minutes or until mixture thickens slightly and coats a metal spoon. Cool to room temperature. Combine drained pineapple, cherries, oranges and marshmallows. Pour custard over and mix gently. Fold in whipped cream. Put in serving dish, cover and chill 24 hours or overnight. Garnish with fresh mint leaves and extra sectioned oranges, if desired.
1-2tblspDried Parsley(or chop about 1/3 cup Fresh Parsley)
Water(for boiling the pasta)
Angel Hair Pasta
1bagFrozen Corn(for microwave steaming)
Season the pounded chicken with the salt and pepper, then dredge it in the flour.
Add half of the butter (2 tblsp) to the olive oil and sauté the chicken in the frying pan until browned (about 6 minutes).
Once the chicken is browned, add the broth, the lemon juice, the other 2 tblsp of butter, the capers, and the parsley. Let everything simmer, on low, while you get the pasta cooking.
Bring a pot of water to boiling, with a bit of olive oil and salt. Add a couple of handfuls of the angel hair pasta to the boiling water and cook only until done (about 6 minutes). It can then rest 4-5 minutes before draining. Once drained, add it into your pan of chicken and sauce. Toss well, to make sure all the chicken and pasta is coated with the sauce.
While the pasta is resting, place a bag of frozen steaming corn in the microwave for about 3-4 minutes. (The frozen steamed corn goes well with the pasta and chicken.)
Divide the chicken, pasta, and sauce onto the necessary plates, and serve with the steamed corn. Dinner is ready, and it will be delicious!
Though the picture shows slices of lemon, they are not necessary to the recipe. Feel free to add them if you like.Also, if you'd prefer something other than corn, of course you could substitute anything you like.