24-Hour Salad

The Record’s “Recipe of the Week”:
24-Hour Salad by Viola Clanton

1 qt. can sliced pineapple, diced and drained
1 lb. white grapes, cut in half & seeded or 1 qt. can bartlett pears, diced and drained
36 large marshmallows, quartered
1 cup nuts, chopped (optional)
Juice of one lemon
4 egg yolks
1/4 tsp. salt
1/3 cup milk
1 cup sweet cream
Pecan halves (optional)
Lettuce leaves (optional)

Combine the pineapple, grapes or pears, marshmallows, and nuts.

In a saucepan, combine the lemon juice, yolks, salt, and milk. Bring to a boil, stirring constantly to avoid scorching. Let cool.

Whip cream. Stir all ingredients together. Refrigerate 24 hours. May be served on lettuce leaves and garnished with pecan halves.


Lawrence County Record

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Mt. Vernon, MO, 65712


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