"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

24 Hour Salad Recipe

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This recipe for 24 Hour Salad, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laureen Wilkins
Added: Wednesday, April 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 Can Pineapple (Cutup)
1/2 Lb. Marshmallows (Small)
1/4 Lb. Almonds or Pecans (Chopped)
1 Pint Whipping Cream

Dressing:
2 Egg Yolks
1 Tbl. Sugar
1/2 Tsp. Salt
1/2 Cup Homogenized Milk
1 Tbl. Flour
2 Tbl. Vinegar

Directions:
Directions:
Mix dressing together, cook in double boiler until thick. Set aside to cool. Drain pineapple, which has been cutup, on paper towels. Mix all ingredients together, except for dressing and whipping cream and mix well. Pour dressing, which is still warm over ingredients. Then whip cream and fold in. Chill

Personal Notes:
Personal Notes:
This is my Mother's recipe.

 

 

 

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