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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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. Carolyn Shepherd, O'Neill, Nebraska Ingredients:
1 cup confectioners' sugar |
2 eggs |
1/2 cup lemon juice |
1/2 teaspoon salt |
1/2 pound spaghetti, broken into 2-inch pieces |
1 can (20 ounces) pineapple tidbits |
3 medium tart apples, diced |
1 carton (8 ounces) frozen whipped topping, thawed |
1/4 cup chopped walnuts |
maraschino cherries, halved |
Directions:
1. In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160° and mixture is thickened, about 4 minutes. Cool completely.
2. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl.
3. 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.
4. Fold in whipped topping just before serving. Garnish with walnuts and cherries. Yield: 12-14 servings.
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