PINEAPPLE MARSHMALLOW SALAD
1 (18-20 oz.) can crushed pineapple
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons flour
1 egg
2 tablespoons lemon juice
I teaspoon grated lemon peel
3/4 cup heavy (whipping) cream
1/4 lb. marshmallows
1/4 cup quartered maraschino cherries (optional)
Lettuce cups (optional, for serving)
Watercress (optional, for garnish)
Drain crushed pineapple, reserving syrup.
Combine sugar, salt, and flour in a saucepan. Add egg and blend thoroughly. Stir in pineapple syrup. Cook, stirring constantly until thick and smooth. Remove from heat and add lemon juice and peel. Cover and chill.
Whip cream stiff and fold into pineapple mixture. Fold in marshmallows cut in quarters and crushed pineapple. If desired maraschino cherries may be added. Chill 4 to 6 hours or overnight.
If desired, serve in lettuce cups. Garnish with watercress.
Makes 5-6 servings
From: Faith's Collection at Recipelink.com
Source: Vintage recipe pamphlet, A Medley of Salads, Libby, McNeill & Libby, 1950's
1 (18-20 oz.) can crushed pineapple
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons flour
1 egg
2 tablespoons lemon juice
I teaspoon grated lemon peel
3/4 cup heavy (whipping) cream
1/4 lb. marshmallows
1/4 cup quartered maraschino cherries (optional)
Lettuce cups (optional, for serving)
Watercress (optional, for garnish)
Drain crushed pineapple, reserving syrup.
Combine sugar, salt, and flour in a saucepan. Add egg and blend thoroughly. Stir in pineapple syrup. Cook, stirring constantly until thick and smooth. Remove from heat and add lemon juice and peel. Cover and chill.
Whip cream stiff and fold into pineapple mixture. Fold in marshmallows cut in quarters and crushed pineapple. If desired maraschino cherries may be added. Chill 4 to 6 hours or overnight.
If desired, serve in lettuce cups. Garnish with watercress.
Makes 5-6 servings
From: Faith's Collection at Recipelink.com
Source: Vintage recipe pamphlet, A Medley of Salads, Libby, McNeill & Libby, 1950's
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