| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Salad |
8 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 2 |
T |
Sugar |
| 2 |
T |
Orange juice |
| 2 |
c |
Sour cream |
| 2 |
T |
Vinegar |
| 1 |
T |
Butter |
| 1 |
ds |
Salt |
| 1 |
c |
Seedless green grapes |
| 1 |
c |
Diced bananas |
| 1 |
c |
Pitted Bing cherries |
| 1 |
c |
Diced fresh pineapple |
| 1 |
c |
Diced orange |
| 1 |
c |
Diced canteloupe balls |
| 2 |
|
Plums, sliced |
| 2 |
c |
Miniature marshmallows |
INSTRUCTIONS
Prepare dressing: in small sauce pan mix eggs with sugar, juice &
vinegar. Cook, stirring constantly until thick. Remove from heat &
stir in butter & salt. Cool; fold in sour cream. Chill. Combine fruits
& marshmallows. Fold in dressing. Chill 24 hours. Garnish with fruits
& sprigs of mint, if desired. MRS JOHN (EDITH) FANNING From the <The
Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss,
TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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