Twenty-four-hour Salad Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
KEYWORDS: SALADS, SJK, VINEG
SOURCE: MY MOTHERS RECIPE C
Newspapers from the 40s to,
-70: s,
FROM : SALLIE KREBS
3 each: Egg yo1ks,
2 cup: Drained, canned pitted
2 T: Sugar,
-white cherries,
2 T: Vinegar,
2 cup: Drained pineapple bits,
2 T: Pineapple syrup,
2 each: Oranges, peeled, sectioned,
1 T: Butter or r8arine,
-cut in pieces,
ds Salt,
24 each: Marshmallows, cut in thirds
1 cup: Heavy cream, whipped.
Directions:
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
Source from luhu.jp
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
Source from luhu.jp