24-Hour Salad

I made this salad for family dinner one night and it was so good, I thought I'd post the recipe for others to try.  I did not make it 24 hours ahead of time and it was still great, so don't stress if you don't get it done a day ahead.  The flavors do need time to blend, however, so put it together as early as possible.

2 large eggs
2 TB sugar
2 cup heavy cream, divided
2 TB lemon juice
2 cups frozen sour cherries, drained (see note)
2 (20 oz) can pineapple tidbits or crushed pineapple packed in juice, drained
2 (14.5 oz) cans mandarin oranges packed in juice, drained
3 cups large marshmallows, quartered (see note)
1 cup sliced almonds, chopped coarse

Combine the eggs and sugar in a medium heatproof bowl.  Set the bowl over a saucepan containing an inch of simmering water and whisk until the sugar begins to dissolve, about 1 minute.  Whisk in 1/4 cup of heavy cream and the lemon juice and cook, whisking constantly, about 5 minutes.  Let cool completely, at least 30 minutes.

Meanwhile, with and electric mixer on high  speed, beat the remaining 3/4 cup heavy cream in a large bowl to soft peaks.  Gently fold into the cooled egg mixture.

Toss the cherries, pineapple, oranges, marshmallows, and almonds together in a large bowl.  Pour the egg and cream mixture over the fruit and toss gently until combined.  Refrigerate until ready to serve, at least 24 hours and up to 2 days in advance.  Serve.

Note:  Fresh sour cherries will also work well in this recipe, but do not substitute canned cherries, which are too soft and will turn mushy.  Do not substitute mini marshmallows for quartered large marshmallows - they turn to mush.  Instead, spray your knife with cooking spray to make cutting them up easier. 

Broccoli Salad

Salad
2 bunches fresh broccoli (about 1 pound), cut in small flowerets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1/2 cup sunflower seeds or raisins (optional)
1 recipe Broccoli Salad Dressing

In a large bowl combine broccoli, onion, and cheese.  Refrigerate.  Just before serving, stir in bacon.  Add sunflower seeds or raisins if you wish.  Pour desired amount of dressing over salad.  Stir briefly. Serve the same day.

Salad Dressing
1 cup mayonnaise
2 TB red or white wine vinegar
1/2 cup sugar
1/2 tsp salt

Mix ingredients.  Chill at least one hour before tossing with salad. 

Note:  I have seen this salad made with a mixture of broccoli and cauliflower.  I like to add both sunflower seeds and raisins - a full half cup of both!  Be aware that any leftover salad will be somewhat soggy (that's the best word I can think of) the next day.  For this reason, I like to serve the salad dressing on the side.

Mandarin Orange Salad

2 –20 oz cans pineapple chunks
2 – 15 oz cans mandarin oranges
5-6 firm, medium-size bananas, sliced
2 red apples, chunked
1 small package Cook & Serve tapioca pudding mix
1 small package Cook & Serve vanilla pudding mix

1. Drain pineapple and oranges, reserving juice. Add enough water to juice to make 3 cups liquid. Pour juice/water into a 3-quart saucepan. Put pineapple and oranges in a large bowl.
2. Add tapioca and vanilla pudding mixes to juice and mix well. Cook and stir over medium-high heat until mixture boils and thickens. Pour over pineapple and oranges and refrigerate for several hours.
3. Add bananas and apples just before serving. Mix well. Note: May need to add more fruit for the amount of sauce. Serves 6-8.

Rachel's note: This is the salad that I made at the Family Reunion we had in Montana a few years ago.

Col. Sanders Cole Slaw

2/3 C sugar 2/3 C Miracle Whip
2T + 1t oil 2T chopped onion
2 T + 1 t vinegar 4T shredded carrot
¾ t salt 4 C shredded cabbage

Mix sugar, oil, vinegar & Miracle Whip. Add to cabbage, carrot, onion & salt mixture, chill.
I got this recipe for Beth from Andi. I hope I got it right, thanks Andi