| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Salads, Taste of ho | 12 | Servings | |
INGREDIENTS
| 1 | c | Confectioners' sugar |
| 2 | Eggs | |
| 1/2 | c | Lemon juice |
| 1/2 | ts | Salt |
| 1/2 | lb | Spaghetti; broken into 2" piece |
| 20 | oz | Pineapple tidbits |
| 3 | md | Tart apples; diced |
| 8 | oz | Frozen whipped topping; thawed |
| 1/4 | c | Walnuts; chopped |
| Maraschino cherries; halved |
INSTRUCTIONS
In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees and mixture is thickened, about 4 minutes. Cool completely. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl. Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving. Garnish with walnuts and cherries. Yield: 12-14 servings. NOTES : "My great-aunt gave me the recipe for this rich, fruity salad, which goes especially well with a ham dinner. Before I even tasted it, I knew it would be good. I've never walked away from her kitchen disappointed." Submitted by Carolyn Shepherd, O'Neill, Nebraska. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #686 by NGavlak@aol.com on Jul 22, 1997
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