ANGEL HASH SALAD
 
Ingredients
  • 2 Tbsp. cornstarch
  • ¼ c. sugar
  • 2 beaten egg yolks
  • 1 cup whipped cream
  • #2 can of crushed, drained pineapple (reserve liquid)
  • ¼ cup chopped nuts
  • miniature marshmallows
  • sliced bananas
  • Maraschino cherries
  • Lettuce
Instructions
  1. 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
Recipe by Larsons' Favorite Recipes at https://www.larsoncookbook.com/angel-hash-salad/