ANGEL HASH SALAD
ANGEL HASH SALAD
Ingredients
- 2 Tbsp. cornstarch
- 1/4 c. sugar
- 2 beaten egg yolks
- 1 cup whipped cream
- #2 can of crushed, drained pineapple (reserve liquid)
- 1/4 cup chopped nuts
- miniature marshmallows
- sliced bananas
- Maraschino cherries
- Lettuce
Instructions
- Combine cornstarch and sugar. Add reserved pineapple juice (add water to make 1 cup), stirring to blend well. Cook, stirring constantly, until thickened. Add small portion of hot mixture to egg yolks, blending well, then add back to hot mixture. Cook, stirring constantly, for 2 minutes. Cool. Fold in whipped cream pineapple, chopped nuts, and miniature marshmallows. Chill 2 hours. Add sliced bananas when ready to serve. Garnish with maraschino cherries and serve in a lettuce lined bowl.
Notes
Joan Larson Erickson
3.5.3226