Yield: 12 Servings
Measure | Ingredient |
---|---|
1 cup | Confectioners' sugar |
2 \N | Eggs |
½ cup | Lemon juice |
½ teaspoon | Salt |
½ pounds | Spaghetti; broken into 2\" piece |
20 ounces | Pineapple tidbits |
3 mediums | Tart apples; diced |
8 ounces | Frozen whipped topping; thawed |
¼ cup | Walnuts; chopped |
\N \N | Maraschino cherries; halved |
In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees and mixture is thickened, about 4 minutes. Cool completely. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl.
Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving.
Garnish with walnuts and cherries. Yield: 12-14 servings.
NOTES : "My great-aunt gave me the recipe for this rich, fruity salad, which goes especially well with a ham dinner. Before I even tasted it, I knew it would be good. I've never walked away from her kitchen disappointed." Submitted by Carolyn Shepherd, O'Neill, Nebraska.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #686 by NGavlak@... on Jul 22, 1997