Recipe of the Month: 24-hour Salad

This recipe comes from my Aunt who got it from her mother-in-law. Since she gave it to my mom, we have had it every Thanksgiving. It is nice to have something that is easily made the day before. I decide to share this recipe in December as I figured with the holidays approaching you might be needing something for the next potluck. And the good thing about this recipe, you don’t have to worry about being exact with the pineapple, grapes, walnuts or marshmallows.

1 large can of pineapple, cut and drained, save juice (20 oz. can)

1/2 lb. Seedless grapes, cut in half (about 3 cups)

1/4 lb. walnuts (about 1 cup chopped)

1/2 lb miniature marshmallows (a little less than half a bag)

6 T. sugar

1 T. Vinegar

1 T. flour

6 T. pineapple juice

2 egg yolks

1 pint whipping cream

Mix sugar, vinegar, flour, pineapple juice and egg yolks in a saucepan. Cook, stirring constantly. Let dressing cool until cold. (Dressing may be placed in fridge or freezer to speed cooling process.) Add fruit, nuts and marshmallows to dressing.

Whip whipping cream in a bowl until peaks form. Fold into other ingredients. Place in bowl and let stand in refrigerator for 24 hours.

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