Gramp’s Kitchen – 24 Hour Salad

24 Hour Salad

2 eggs, well beaten
¼ cup lemon juice
2 tablespoons sugar
Dash salt
¼ cup blanched almonds chopped
3 tablespoons butter
1 cup heavy cream whipped
2 cup miniature marshmallows
2 cup pineapple tidbit
2 cups white cherries, pitted
½ cup diced oranges
1 cup grapes, halved and seeded

Combine eggs, lemon juice, sugar, and salt – cook over low heat until thick. Add butter & cool. Fold cream into cooled mixture – mix dressing lightly with marshmallows and well drained fruit and nuts. Chill 24 hours so flavors can blend.

*Recipe from unknown source. Found in my Grandparents kitchen.


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