Twenty-four-hour salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 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 |
Directions
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