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24 Hour Salad Recipe

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This recipe for 24 Hour Salad, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leia Miller
Added: Monday, April 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 - 20 oz. can crushed pineapple, barely drained, not dry
1 bag miniature marshmallows
1 - 4 oz. bag slivered almonds
3 eggs
1/2 pint whipping cream
2 T. flour
1 cup milk
4 T. vinegar

Directions:
Directions:
Combine pineapple, marshmallows & almonds & mix well. Beat the flour into eggs & add milk. Blend well, add vinegar & cook over low heat, stirring constantly til smooth & thick. Remove from heat & let cool, then pour it into the pineapple mixture & stir. Whip the whipping cream & fold into the mixture. Chill in fridge overnight.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour

 

 

 

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