"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Frozen 24 Hour Salad Recipe

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This recipe for Frozen 24 Hour Salad, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Allspach Smith
Added: Tuesday, August 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs-beaten
4 T vinegar
4T sugar
2 T butter
1 large can fruit cocktail-drained
2 c drained crushed pineapple
2 oranges cut in pieces
2 c small marshamllows
1 c cream-whipped

Directions:
Directions:
Put eggs in double boiler, add vinegar and sugar. Cook over hot water, stirring constantly until thick and smooth. Remove from heat. Add butter and cool. When cold, fold in whipped cream, fruit and marshamllows. Put in mold or 9 x 13 inch pan. Freeze for 24 hours.

Personal Notes:
Personal Notes:
This is a good plan-ahead salad and was popular as there were three copies in Mom's collection.

 

 

 

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