"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

White Salad Recipe

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This recipe for White Salad, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ida Rottluff Warns (11/7/1897 - 10/23/1992)
Added: Saturday, July 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 C. finely shredded cabbage
1 C. diced marshmallows
'1 C. crushed pineapple, drained
1/2 C. sliced pecans
4 T. lemon juice
1 T. white vinegar
2 T. sugar
1 T. flour
1/4 tsp. salt
1 egg white
1 C. heavy cream

Directions:
Directions:
Combine cabbage, marshmallows, pineapple and nuts. Refrigerate while preparing dressing.
Combine lemon juice, vinegar, sugar, flour and salt in double boiler. Cook over boiling water, stirring constantly, until thickened.
Remove from heat and cool.
Whip egg white until stiff.
Whip cream until stiff.
Fold egg white into cream and combine carefully with cooled sauce.
Fold into cabbage mixture and chill thoroughly.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1/2 hour plus chilling time
Personal Notes:
Personal Notes:
Mother often made this for Thanksgiving or Christmas. Another warm fuzzy recipe!

 

 

 

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