24 HOUR SALAD        
 
1 can (1 lb.4 oz.) pineapple tidbits
3 egg yolks
2 tbsp. sugar
2 tbsp. vinegar Dash of salt
1 tbsp. butter or margarine
1 1 lb. can (2 cups) pitted light sweet cherries, drained
2 pared oranges, cut up, drained
2 cups miniature marshmallows 1 cup whipping cream, whipped
Drain pineapple, reserving 2 tbsp. syrup. In top of double boiler, beat egg yolks slightly; add reserved syrup, sugar, vinegar, salt and butter. Place over hot, not boiling water; cook, stirring constantly, till mixture thickens slightly and barely coats a spoon (about 12 minutes). Cool to room temperature. Combine well drained fruits and marshmallows. Pour custard over and mix gently. Fold in whipped cream. Pour into serving bowl. Cover and chill 24 hours. Serves 6 to 8.
 
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