 | | Cherry Salad Squares |
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1 (1-lb. 3-oz) can Royal Anne cherries, pitted
3 beaten egg yolks
2 tbsp. sugar
2 tbsp. lemon Juice
1 tbsp. butter
Dash of salt
2 c. drained pineapple tidbits
2 oranges, sectioned and cut Into pieces
1-1/2 c. miniature marshmallows
1 c. whipping cream, whipped |
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| Instructions |
| Drain cherries; reserve syrup. Place 2 tablespoons cherry juice in top of double boiler with egg yolks, sugar, lemon juice, butter and salt. Cook and stir over hot, not boiling, water until thick. Reserve few cherries for garnish. Stir in fruits and marshmallows; fold in whipped cream. Pour into shallow 9-1/2 x 12-inch baking dish. Chill for 24 hours. Cut into squares; serve on greens. Garnish with cherries.
Yield: 18 servings. |
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