24 Hour Fruit Salad
Welcenbach Old Family Recipe
24 Hour Salad
Step One Fruit Mixture:
Ingredients:
20 oz = 1 Can Pineapple Chunks Drained
4 oz = 2 cups Mini Marshmallows
8 oz =1 cup Blanched Whole Almonds
~2 cups Red and/or Green Grapes Halved & Seeded
What To Do: Mix Together In Non-reactive Container
Step Two Dressing Part One:
Ingredients:
3 Egg Yolks Beaten till Lemon Colored
2 Tablespoons Lemon Juice
2 oz = .25 cup Whipping Cream
What To Do: Combine and microwave on high in 20 second intervals,
stirring in between till thickened
Step Two Dressing Part Two:
Ingredients:
8 oz = 1 Cup Whipping Cream
What To Do: 1.Beat until Thick ( DO NOT over beat you will have butter!
2. Fold into cooked egg yolk mixture
3. Combine with fruit mixture till coated
4. Refrigerate a minimum of 24 hours
Step Three - Presentation:
Ingredients:
Lettuce Leaves Washed & Dried
Maraschino Cherries
What To Do: 1. Place lettuce leaf on individual salad plate.
2. Mound 24 Hour Salad on top
3. Garnish with Maraschino Cherry
4. Serve Cold ?Enjoy
Remember Refrigerate any leftovers immediately.
Most unlikely!
286 Calories per 5 oz Serving, (21 grams Fat, 48 grams Carbohydrate per serving)
Courtesy: Merry Hart Publications 7852 Hart Dr. NE, Fort Myers, FL USA 33917-2444 Phone 1-239-731-7554
Mary A Sivright Page 1 11/10/98, C:\My Documents\98MixedDoc\99Cooking\24 Hour Salad.doc
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