Recipe By : Taste of Home, June/July, 1997
Serving Size : 12 Preparation Time :0:00
Categories : Salads Taste Of Home
Amount Measure Ingredient -- Preparation Method
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1 cup confectioners' sugar
2 eggs
1/2 cup lemon juice
1/2 teaspoon salt
1/2 pound spaghetti -- broken into 2" piece
20 ounces pineapple tidbits
3 medium tart apples -- diced
8 ounces frozen whipped topping -- thawed
1/4 cup walnuts -- chopped
maraschino cherries -- halved
In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over
medium heat until temperature reaches 160 degrees and mixture is thickened,
about 4 minutes. Cool completely. Cook spaghetti according to package
directions; drain and rinse in cold water. Place in a large bowl. Drain
pineapple, reserving juice. Pour juice over the spaghetti; stir in apples.
Toss gently; drain. Stir in the egg mixture and pineapple. Cover and
refrigerate overnight. Fold in whipped topping just before serving. Garnish
with walnuts and cherries. Yield: 12-14 servings.
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NOTES : "My great-aunt gave me the recipe for this rich, fruity salad, which
goes especially well with a ham dinner. Before I even tasted it, I knew it
would be good. I've never walked away from her kitchen disappointed."
Submitted by Carolyn Shepherd, O'Neill, Nebraska.
