"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Spaghetti Fruit Salad Recipe

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

Contributor:  
Contributor:  
Nancy & Leo Schaub
Added: Monday, May 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup confectioners' sugar
2 eggs
1/2 cup lemon juice
1/2 tsp salt
1/2 pound spaghetti, broken into 2-inch pieces
1 can (20 ounces) pineapple tidbits
3 medium tart apples, diced
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chopped walnuts
Maraschino cherries, halved

Directions:
Directions:
In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees and mixture is thickened, about 4 minutes. Cool completely. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl. Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently, drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving. Garnish with walnuts and cherries.

Number Of Servings:
Number Of Servings:
12-14
Personal Notes:
Personal Notes:
Surprisingly delicious taste for spaghetti!

 

 

 

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