24-hour salad

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, .

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