Paulette Vickery's Recipes

Shaker Marshmallow Salad

salads

1/8 teaspoon dry mustard
4 each egg yolks
1/2 cup milk
1 each lemon, juice only
1/4 teaspoon salt
1 cup miniature marshmallows
1 cup nuts, chopped
6 each slices pineapple, cut up
1/2 lb red or white grapes, halved
1 cup heavy cream

Cook dry mustard, egg yolks, milk, and lemon juice in double boiler until it thickens. Stir in salt to taste. Chill. Fold in marshmallows, nuts, pineapple chunks, and grapes. Whip cream until stiff, and fold in last. Let stand in refrigerator several hours or over night before serving.

Yield: 10 servings




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