24 Hour Salad Recipe
Ingredients
| Pineapple tidbits | 1 20 1/2 Ounce | |
| Egg yolks | 3 | |
| Sugar | 2 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Butter/Margarine | 1 Tablespoon | |
| 1 16-ounce can pitted light sweet cherries, drained | ||
| 2 pared oranges, cut up and drained | ||
| Maraschino cherries | 1/4 Cup (16 tbs), drained | |
| Miniature marshmallows | 2 Cup (16 tbs) | |
| Whipping cream | 1 Cup (16 tbs), Whipped | |
Directions
Drain pineapple, reserving 2 tablespoons syrup.
In top of double boiler, beat egg yolks slightly; add reserved syrup, sugar, vinegar, butter, and dash salt.
Place over hot not boiling water; cook, stirring constantly till mixture thickens slightly and barely coats a spoon (about 12 minutes).
Cool to room temperature.
Combine well-drained fruits and marshmallows.
Pour custard over and mix gently.
Fold in whipped cream.
Turn into serving bowl.
Cover and chill 24 hours.
In top of double boiler, beat egg yolks slightly; add reserved syrup, sugar, vinegar, butter, and dash salt.
Place over hot not boiling water; cook, stirring constantly till mixture thickens slightly and barely coats a spoon (about 12 minutes).
Cool to room temperature.
Combine well-drained fruits and marshmallows.
Pour custard over and mix gently.
Fold in whipped cream.
Turn into serving bowl.
Cover and chill 24 hours.
Chef
