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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Twenty-four Hour Salad Recipe

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This recipe for Twenty-four Hour Salad is from Hornbaker Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 beaten egg yolks, separate eggs and beat with a fork
2 Tablespoons sugar
2 Tablespoons vinegar
2 Tablespoons pineapple juice
1 Tablespoon butter or margarine

2 cups drained canned pitted white cherries (Royal Ann Cherries)
2 cups drained canned pineapple tidbits (don’t forget to save 2 Tablespoons juice)
2 pared oranges, cut up, drained
2 cups tiny marshmallows
1 cup whipping cream, whipped (Not Cool Whip but actual whipping cream that you buy in a small milk carton in the dairy section)
Directions:
Directions:
Combine first 6 ingredients in top of double boiler. Cook and stir over hot, not boiling, water. Let cool. Stir in fruit and marshmallows. Fold in whipped cream. Spoon gently into serving bowl. Chill 24 hours. Makes 6 to 8 servings.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 min + chill time
Personal Notes:
Personal Notes:
A favorite that Mom (Beverly) made for special occasions.

 

 

 

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