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    24 HOUR FRUIT SALAD ( DOROTHY FOOTE)


    Source of Recipe


    HELEN BUTTERWORTH


    List of Ingredients


    • 3 EGG YOLKS
    • 2 TBSP SUGAR
    • 1/8 TSP SALT
    • 2 TBSP VINEGAR
    • 2 TBSP PINEAPPLE JUICE
    • 1 TBSP BUTTER
    • 2 CUPS PITTED CHERRIES DRAINED OR FRESH GRAPES ( IUSED FRUIT COCKTAIL)
    • 2 CUPS PINEAPPLE TID BITS
    • 6 OZ OR 2 CUPS MINATURE MARSHMALLOWS
    • 2 ORANGES CUT UP OR CANNED MANDARINES


    Instructions


    1. PREPARE THE DRESSING -COMBINE THE 3 EGG YOLKS. 2 TBSP SUGAR 1/8 TSP SALT,2 TBSP VINEGAR, 2 TBSP PINEAPPLE JUICE, AND 1 TBSP BUTTER.
    2. COOK OVER HOT WATER UNTIL THICK. COOL
    3. IN A BOWL COMBINE THE FRUIT MAKING SURE IT IS WELL DRAINED
    4. ADD THE MARSHMALLOWS AND FOLD IN THE COOLED DRESSING WITH 1 CUP OR CREAM WHIPPED
    5. COMBINE ALL INGREDIENTS, MIX WELL AND CHILL FOR 24 HOURS
 

 

 

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