heavenly hash If you're looking for a quick and easy take-along for your next potluck, this is it! A sweet and bright southern salad (or dessert permitted at dinner!) handed down from my great grandmother to my grandma. This side is similar to Ambrosia Salad and pairs beautifully with ham or turkey. My hope is that this will be the first recipe that you add to your heirloom Recipe Keepsake Box, and that you'll make it a part of your own Christmas traditions.
HOMEMADE I NG R E DI E N TS
8 oz can pineapple
Mother's Heavenly Hash INST RUCT IONS
Drain pineapple, save 1/2 cup juice.
1 egg slightly beaten
In a saucepan, mix juice with egg, sugar, flour, salt. Cook on low, stirring until thick.
4 cup sugar 1/4 cup flour
Stir in lemon juice and cool.
dash of salt 1/4 cup fresh lemon juice 1 cup whipped cream 16 marshmallows, quartered
Add whipped cream and lightly fold in fruits, nuts and marshmallows. Store in the fridge for 24 hours.
1/2 cup chopped nuts 1 cup seedless red grapes, halved
P r ep T im e : 1 0 Minu t e s
Tota l T im e: 2 4 Hours
Yield: O ne B ow l
Make things easy on yourself, and make this dish ahead of time. It will keep in the fridge for up to three days, but do not freeze as it will become soggy. GRA NDMA' S T I P:
Opposite page: A closeup of the original recipe, written by my great-grandmother and handed down through the generations. On the back, is a letter to my grandmother, telling her about her brother's new baby, dated 1958.
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