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24 Hour Salad Recipe

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This recipe for 24 Hour Salad, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Laureen Wilkins
Category:
Category:
Ingredients:  
Ingredients:  
1 Can Pineapple (Cutup)
1/2 Lb. Marshmallows (Small)
1/4 Lb. Almonds or Pecans (Chopped)
1 Pint Whipping Cream

Dressing:
2 Egg Yolks
1 Tbl. Sugar
1/2 Tsp. Salt
1/2 Cup Homogenized Milk
1 Tbl. Flour
2 Tbl. Vinegar
Directions:
Directions:
Mix dressing together, cook in double boiler until thick. Set aside to cool. Drain pineapple, which has been cutup, on paper towels. Mix all ingredients together, except for dressing and whipping cream and mix well. Pour dressing, which is still warm over ingredients. Then whip cream and fold in. Chill
Personal Notes:
Personal Notes:
This is my Mother's recipe.

 

 

 

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