3 eggs,
beaten
2 T. cornstarch
3/4 cup sugar
3 T. lemon juice
1 6 or 7 oz. pkg macaroni rings
1 pint whipping cream, whipped
2 15 oz. cans fruit cocktail, drained
2 to 3 bananas, sliced
In a medium saucepan, whip together the eggs, sugar, cornstarch and lemon juice. Cook, stirring continuously, until thickened. Set aside to cool. Cook macaroni rings according to directions on the package; drain and rinse with cold water. Combine drained macaroni and the egg/sugar mixture. (I usually do this the evening before I want to serve the salad.) Whip the cream and sweeten with 1 cup sugar and 1 tsp. vanilla. Mix together the whipped cream and the macaroni/egg/sugar mixture. Add the drained fruit cocktail and sliced bananas. Chill for an hour or so before serving so flavors can mingle. (I like cherries so I usually cut up a cup or so of salad cherries and add them along with the fruit cocktail.) Makes a large bowl.
2 T. cornstarch
3/4 cup sugar
3 T. lemon juice
1 6 or 7 oz. pkg macaroni rings
1 pint whipping cream, whipped
2 15 oz. cans fruit cocktail, drained
2 to 3 bananas, sliced
In a medium saucepan, whip together the eggs, sugar, cornstarch and lemon juice. Cook, stirring continuously, until thickened. Set aside to cool. Cook macaroni rings according to directions on the package; drain and rinse with cold water. Combine drained macaroni and the egg/sugar mixture. (I usually do this the evening before I want to serve the salad.) Whip the cream and sweeten with 1 cup sugar and 1 tsp. vanilla. Mix together the whipped cream and the macaroni/egg/sugar mixture. Add the drained fruit cocktail and sliced bananas. Chill for an hour or so before serving so flavors can mingle. (I like cherries so I usually cut up a cup or so of salad cherries and add them along with the fruit cocktail.) Makes a large bowl.
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