24-hour salad

12 Servings
Eggs; well beaten
¼ cup Freshly squeezed lemon juice
2 tablespoons Sugar
1 dash Salt
3 tablespoons Butter or margarine
1 cup Heavy cream; whipped
2 cups Miniature marshmallows
2 cups Diced pineapple; drained
2 cups Pitted white cherries; drained
½ cup Diced oranges
1 cup Halved and seeded grapes
¼ cup Chopped blanched almonds

Combine eggs, lemon juice, sugar, and salt and cook over low heat until thick. Add butter and cool. Fold cream into cooled mixture. Combine this mixture lightly with marshmallows, well drained fruits, and nuts. Chill 24 hours so the delicate flavors will blend. Yield: 12 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .

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