"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

24 Hour Fruit Salad Recipe

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This recipe for 24 Hour Fruit Salad, by , is from The Hixon Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robyn Dowd
Added: Friday, January 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 beaten egg yolks
2 T sugar
2 T vinegar
2 T pineapple syrup
1 T butter/margarine
dash salt
*********
2 C drained canned pitted white (Queen Anne) cherries (or white grapes)
2 C drained canned pineapple tidbits
2 pared oranges, cut up, drained (can small Mandarin oranges)
2 C tiny marshmallows
1 C whipping cream, whipped

Directions:
Directions:
Combine first 6 ingredients in top of double boiler. Cook and stir over hot, not boiling, water til thick. Cool. Stir in fruits and marshallows. Fold in whipping cream. Spoon into servingbowl. Chill 24 hours.

I serve with drained red cherries and orange slices on top.

This is a must have at any of our family functions.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
The Queen Anne cherries by Comstock are the best but can be hard to find. I also like using the Mandarin oranges, alot less time in the kitchen!

 

 

 

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