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Full Online Book HomeLearning KitchenSalads And Dressings - Fruit - Twenty-four Hour Salad
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Salads And Dressings - Fruit -  Twenty-four Hour Salad Post by :choklit Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1451

Click below to download : Salads And Dressings - Fruit - Twenty-four Hour Salad (Format : PDF)

Salads And Dressings - Fruit - Twenty-four Hour Salad

2 eggs
4 tablespoons vinegar
4 tablespoons sugar
4 tablespoons butter
1 cup whipping cream (whipped)
1 can fruit cocktail (drained) (19 oz.)
2 cups pineapple tidbits
2 cups mini marshmallows


Crack eggs in the top of a double boiler over gently boiling water, add vinegar and sugar beating constantly until thick and smooth. Remove from heat and add butter stirring until it is melted. Cool, when cold fold in whipping cream (which has been whipped) and remaining ingredients. Turn into a mold and refrigerate for 24 hours before serving.
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1 large ripe cantaloupe 1 small honeydew melon (optional) 1/2 small watermelon 1 pint blueberries 1 pint raspberries or strawberries 1 orange 2 Tbsp. granulated sugar 1/4 cup finely chopped candied ginger Peel, seed and cut melons into 1-inch pieces. Place them in a large bowl and stir in berries. (If using raspberries, add just before serving to avoid mushiness.) Grate peel from orange and squeeze out juice. Stir peel with juice and pour over fruit. Sprinkle salad with sugar and ginger and fold in. Cover and refrigerate until chilled, about 3 hours, or for up to 12 hours before serving.
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Serving Size : 6 Preparation Time :0:00 Categories : Low Fat Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups (1-inch) cubed fresh pineapple 1 cup chopped peeled papaya or mango 1 cup sliced kiwi fruit 1 cup red seedless grapes 2/3 cup (1/4-inch-thick) slices carambola (star fruit, about 1) 1/4 cup flaked sweetened coconut 3 tablespoons honey 2 tablespoons fresh lime juice Combine first 6 ingredients in a medium bowl. Chill at least 30 minutes. Combine honey and lime juice in a small bowl and toss with fruit just before serving. serving size: 1 cup 128 cal,
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