Salads:

Angel Salad

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Follow the directions for this salad exactly, or you may end up with soup.

Ingredients

2 tablespoons melted butter
4 beaten egg yolks
1 tablespoon sugar
2 tablespoons vinegar
1/4 cup milk
1/2 teaspoon salt
8 ounces regular marshmallows
1 can pineapple, drained
4 ounces nuts
1 can Queen Ann grapes, drained

Instructions

Combine first 6 ingredients. Cook over medium heat until thickened. Remove from heat and add marshmallows; stir until dissolved, then cool. Fold this mixture into drained pineapple and add 1/4 pound pecans or walnuts. Any nuts will do. If desired add 1 large can Queen Ann grapes, drained. Put in large bowl or container. Refrigerate. Keep cold until you are ready to serve. Serves 12 to 16.

Carole Poppy
Moline