FIVE CUP FRUIT SALAD

22 oz Can mandarin oranges, draind
27 oz Can pineapple chunks, drained
1 c Juice from pineapple
4 c Sour cream
7 oz Flaked coconut
Grapes/cherries for garnish
3 c Miniature marshmallows

Combine all ingredients except garnish, and chill several hours or
overnight. Serve on lettuce cups garnished with grapes or cherries.
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White Wedding Salad

One 19 0z can pineapple chunks, drained
2 c seedless green grapes, halved
1 large banana, sliced
2 c miniature marshmallows
1 c toasted sliced almonds
2 eggs
2 tbsp brown sugar
1/2 c light cream
1/2 tsp grated lemon rind
1/4 c lemon juice
1 c whipping cream

Garnish:
lettuce
mint or watercress

In large bowl, combine drained pineapple, grapes, banana, marshmellows and
almonds. Refrigerate. In top of double boiler, mix together eggs, brown sugar, light
cream and lemon rind. Gradually blend in lemon juice. Cook over boiling water,
stirring constantly, until thickened. Chill. whip cream; fold into cooled lemon mixture.
Pour over fruit mixture and stir gently. Refridgerate for 24 hours before serving.
Serve in lettuce cups, garnished with mint or watercress.