| 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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