COOKBOOK RECIPE What better way to celebrate warmer weather than having a few close friends over for an outdoor dinner? But what should you serve? How about a full-on salad supper—tossed salad to start, a pasta salad to follow, and a refreshing fruit salad for dessert! Here is where you can find the first two, and then a recipe for the dessert! You can find a wonderful recipe for a layered green salad and a savory pasta salad with steak on page 63 and page 132, respectively, in our Mardi Gras to Mistletoe cookbook. For dessert, treat yourselves and your guests to a fresh fruit salad. This recipe can be found on page 35 of A Cooks Tour of Shreveport: Favorite Southern Recipes.
A Cooks Tour of Shreveport: Favorite Southern Recipes, recipe found on page 35
FRESH FRUIT SALAD Fruit:
Dressing:
1 cup seedless grapes
2 egg yolks
1 cup diced bananas
2 tablespoons sugar
1 cup fresh or canned pineapple, diced
2 tablespoons orange juice
1 cup Bing cherries, pitted
2 tablespoons vinegar
1 cup oranges, diced
1 tablespoon butter
1 cup cantaloupe balls
2 cups sour cream
2 large plums, sliced
Salt to taste
2 cups miniature marshmallows
To make dressing, combine eggs and sugar. Mix
well. Add vinegar and orange juice, and cook over low heat, stirring constantly, until it thickens. Remove from heat. Stir in salt and butter, and cool completely. Fold in sour cream. Chill. After the mixture has chilled, combine with marshmallows and fruits which have been thoroughly drained and refrigerated for 24 hours before servicing. Enjoy!
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