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24 Hour Salad Recipe

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

Sylvia Corkins
Added: Saturday, December 27, 2008


2 lb. Marshmallows (cut into quarters)
2 lb. White Grapes (seeds out)
1/2 lb. Almonds (thin slices)
1 can Pineapple (cut)
2 c. cream (whipped)

8 beaten egg yolks
1 c. milk
2 lemons - juiced
pinch of salt
pinch of mustard

Cook egg yolks and milk until it coats the spoon. When cold, add juice of 2 lemons, pinch of salt, pinch of mustard and cream.
Add to other ingredients and let stand 24 hours.




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