"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

24-Hour Salad Recipe

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This recipe for 24-Hour Salad, by , is from Palatinate Chapter Daughters of the American Revolution, 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:  
Nancy Black

Category:
Category:

Ingredients:  
Ingredients:  
1 large can pineapple bits
1 lb. marshmallows, cut or use miniatures
1/4 lb. sliced almonds (optional)
1/2 pint whipping cream

DRESSING:

3 egg yolks
1 1/2 Tb. sugar
1/2 tsp. salt
1/2 cup milk
1 Tb. flour
2 Tb. vinegar

Directions:
Directions:
Cook and stir dressing until smooth. Cool. In separate bowl, combine pineapple, marshmallows and sliced almonds. Beat whipping cream until thick and fold it into the pineapple mixture. Cover and refrigerate overnight.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes prep time plus overnight set time
Personal Notes:
Personal Notes:
This can be used as a dessert, served in individual cups and topped with a few almond slices.

 

 

 

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