Astray Recipes: Twenty-four-hour salad

Twenty-four-hour salad

Yield: 6 servings

Measure	Ingredient
\N \N	Newspapers from the 40's to
3 eaches	Egg yo1ks
2 tablespoons	Sugar
2 tablespoons	Vinegar
2 tablespoons	Pineapple syrup
1 tablespoon	Butter or r8arine
\N dash	Salt
1 cup	Heavy cream, whipped. 70's
2 cups	Drained, canned pitted white cherries
2 cups	Drained pineapple bits
2 eaches	Oranges, peeled, sectioned, cut in pieces
24 eaches	Marshmallows, cut in thirds

KEYWORDS: SALADS, SJK, VINEG

SOURCE: MY MOTHER'S RECIPE C

FROM : SALLIE KREBS

Cook egg yolks, sugar, vinegar, pineapple syrup, butter, and salt in double boiler until thick, stirring constantly. Cool. Fold in whipped cream, fruit, and marshmallows. Chill 24 hours. Decorate top with orange sections and maraschino cherries, if desired. Makes 6 to 8 servings.

Submitted By SALLIE KREBS On 03-04-95

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