1 cup Confectioners' sugar
2 Eggs
1/2 cup Lemon juice
1/2 tsp Salt
1/2 lb Spaghetti, broken into 2" piece
20 oz Pineapple tidbits
3 medium Tart apples, diced
8 oz Frozen whipped topping, thawed
1/4 cup Walnuts, chopped
Maraschino cherries, halved
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In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees and mixture is thickened, about 4 minutes. Cool completely. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl. Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving. Garnish with walnuts and cherries. Yield: 12-14 servings.
NOTES : "My great-aunt gave me the recipe for this rich, fruity salad, which goes especially well with a ham dinner. Before I even tasted it, I knew it would be good. I've never walked away from her kitchen disappointed." Submitted by Carolyn Shepherd, O'Neill, Nebraska.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #686 by NGavlak@aol.com on Jul 22, 1997
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