24-Hour Fruit Salad
20 oz. can pineapple chunks (juice pack)3 slightly beaten egg yolks
2 tbsp. sugar
1 tbsp. margarine or butter
1 1/2 cups tiny marshmallows
2 oranges, peeled, sectioned, and drained
1 cup seedless grapes, halved
1/2 cup whipping cream
Drain pineapple, reserving 1/4 cup juice. For custart, in a small heavy saucepan combine reserved juice, egg yolks, sugar, and margarine or butter. Cook and stir over low heat about 6 minutes or till mixture thickens slightly and coats a metal spoon. Cool to room temperature.
Meanwhile, in a bowl combine pineapple, marshmallows, oranges, and grapes. Whip cream till soft peaks form. Fold into custard. Pour over fruit and mix gently. Transfer to a serving bowl. Cover and refrigerate for 4 to 24 hours. Stir gently before serving. Makes 8 side-dish servings.
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Terri's Country Corner
Last Updated October 20, 1998 by Terri
terriscorner@geocities.com
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