"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Tomorrow Salad, by Ginny Gaddy, is from The Baptist Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 C Sugar 1/4 C vinegar 2 eggs 2 tbs butter 2 C grapes halved and seeded 1 large orange peeled & chopped 1/4 C maraschino cherries 2 C pineapple tidbits, drained 2 C miniature marshmallows 1 C Whipped cream
In double boiler, cook the sugar, vinegar & eggs until thick. Remove from heat; add 2 Tbs butter; set aside. Stir sauce into fruit and marshmallow mix Blend in whipped cream. Refrigerate overnight.
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