Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Eggs |
| 2 tablespoons | Sugar |
| 2 tablespoons | Orange juice |
| 2 cups | Sour cream |
| 2 tablespoons | Vinegar |
| 1 tablespoon | Butter |
| 1 dash | Salt |
| 1 cup | Seedless green grapes |
| 1 cup | Diced bananas |
| 1 cup | Pitted Bing cherries |
| 1 cup | Diced fresh pineapple |
| 1 cup | Diced orange |
| 1 cup | Diced canteloupe balls |
| 2 \N | Plums; sliced |
| 2 cups | Miniature marshmallows |
Prepare dressing: in small sauce pan mix eggs with sugar, juice & vinegar.
Cook, stirring constantly until thick. Remove from heat & stir in butter & salt. Cool; fold in sour cream. Chill. Combine fruits & marshmallows. Fold in dressing. Chill 24 hours. Garnish with fruits & sprigs of mint, if desired.
MRS JOHN (EDITH) FANNING
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .