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24- Hour Salad Recipe

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

Contributor:  
Contributor:  
Ruth White
Added: Saturday, October 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (20 oz) can pineapple tidbits
3 egg yolks
2 T. sugar
2 T. vinegar
dash salt
1 T. butter or margarine
1 lb. can (2 cups) pitted dark cherries, drained
1 can (2 cups) mandarin oranges
2 cups miniature marshmallows
1 cup whipping cream (whipped)

Directions:
Directions:
Drain pineapple, reserving 2 T. syrup. In the top of a double boiler, beat egg yolks slightly; add reserved pineapple syrup, sugar, vinegar, salt and butter. Place over hot, not boiling, water; cook, stirring constantly, until mixture thickens slightly and barely coats a spoon (about 12 minutes). Cool to room temperature. Combine well drained fruits and marshmallows and mix gently. Fold in whipped cream. Pour into serving bowl. COver and chill 24 hours.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
This salad goes with ever Thanksgiving and Christmas dinner.

 

 

 

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