24-hour salad
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 |
Directions
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, .