3 cups cooked pearled sorghum
1/2 cup sugar
2 Tablespoons sorghum flour
1/2 teaspoon salt
1 cup pineapple juice
2 teaspoons lemon juice
2 cans [11 oz.] mandarin oranges, drained
1 can [20 oz.] crushed pineapple, drained
1 can [20 oz.] pineapple tidbits, drained
1 tub [16 oz.] Extra Creamy Cool Whip
2 cups miniature marshmallows
In small saucepan, boil 4 cups of water and add 1 cup of pearled grain sorghum to make 3 cups of cooked sorghum.
Cover with tight-fitting lid, reduce heat to medium and simmer for 45 min. or until tender. Drain and rinse off any extra liquid.
Fluff with a fork. Cool thoroughly.
In small pan, mix sugar, flour & salt.
Stir in pineapple juice and eggs, mix well.
Cook over medium heat, stirring constantly until thickened.
Add lemon juice.
Set aside to cool; mix with cooked sorghum.
Combine remaining ingredients, stir lightly. Chill at least 1 hour before serving.