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| CHRISTMAS FRUIT SALAD | |||||
| Serves 12-14 | |||||
| 3 egg yolks beaten 3 tbsp. water 3 tbsp. vinegar 1/2 tsp. salt 2 cups whipping cream, whipped 3 cups miniature marshmallows 2 cups halved green grapes 1 can (20 oz.) pineapple tidbits, drained 1 can (11 oz.) mandarin oranges, drained 1 jar (10 oz.) red maraschino cherries, drained and sliced 1 cup chopped pecans 3 tbsp. lemon juice |
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| In a large saucepan, combine egg yolks, water, vinegar and salt. Cook over medium heat, stirring constantly, until mixture thickens and reaches 160. Remove from the heat; fold in whipped cream. In a large bowl, combine remaining ingredients. Add dressing; toss to coat. Cover and refriegerate for 24 hours. | |||||