Rosa Marina Salad

Recipe via Sharon Heath

1 cup cooked Orzo - serves 12                           (12 batches feeds 220 people)

1 cup cooked Orzo                                              (12 cups cooked Orzo)
     (a pasta that resembles rice)

Mix together:
     3/4 cup sugar                                                 (9 cups sugar)
     3 TBSP flour                                                  (2 cups flour) 
     2 eggs                                                            (24 eggs)
     1/2 tsp salt                                                     (2 tsp salt)

Cook and stir constantly until consistency of custard

Drain fruit and add reserved liquid with above
     1 can crushed pineapple                                   (1 - 48 oz can pineapple)
     1 can mandarin oranges or fruit cocktail           (4 cans oranges/fruit)

Cool custard and stir in cooked Orzo

Add drained fruit
(This part can be done up to 2 days before serving)

Refrigerate

Add just before serving:
     1 cup miniature marshmallows                            (12 cups marshmallows)
     1 - 2 cups pecans toasted and chopped              (6 cups pecans)

Fold in:
     1 small container Cool Whip (1 cup)                 (3 large Cool Whip = 12 cups)
                    or
     2 cups whipped cream                                      (4 cups = 1 litre wh cream)

Orzo pasta