24 Hour Salad Grandmas Food

24 HOUR SALAD

Steps:

• Drain the juices from the pineapple tidbits and the mandarin oranges. Measure to make 1-1/3 cups; discard remaining juice. If you need to add more liquid to get to 1-1/3 cups, add some water.
• Combine the eggs, flour, sugar, and the 1-1/3 cups juice in a heavy saucepan. Cook over medium heat, stirring constantly with a wire whisk, until thick and boiling. This should take about 10 minutes.
• Remove the saucepan from the heat and whisk in the lemon juice and 1/2 cup of the mini marshmallows until the marshmallows are melted. Cover the pan and chill in the fridge until cold, about 4 hours. I whisk the custard once while it's chilling to make sure it's completely smooth.
• When the custard is cold, fold in the pineapple tidbits, remaining marshmallows, and grapes, if using.
• Then beat the cream with the powdered sugar until stiff. Fold into the salad. Then fold in the mandarin oranges.
• Spoon the salad into a serving bowl, cover, and chill for 24 hours before serving.

24-HOUR SALAD WITH FRUIT AND CUSTARD RECIPE

Steps:

• Gather the ingredients.
• Drain the juices from the canned fruits and set the fruit aside. Pour the juices into a glass measuring cup. Add enough water to the combined juices, if necessary, to measure 1 1/2 cups.
• Combine the eggs, flour, sugar, and the juice mixture in a heavy saucepan and beat very well with a wire whisk . You want to beat enough that the mixture is foamy.
• Cook the custard over medium heat, stirring it constantly with a wire whisk, until thick and boiling. You want to make sure that the mixture is thick enough so the salad will be thick.
• Remove the saucepan from the heat, stir in the lemon juice with a wire whisk, cover, and chill the custard in the refrigerator until cold, about 4 to 5 hours.
• When the custard is cold, fold in the well-drained fruits, marshmallows, and the sliced bananas.
• Gently fold in the whipped cream.
• Pour the salad into a serving bowl and cover. Chill for 24 hours.
• Serve and enjoy.

TWENTY FOUR HOUR LAYERED SALAD

Steps:

• Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.

24 HOUR SALAD, GRANDMA'S

Steps:

• Beat eggs and add blended sugar and flour. Add juice, water and salt and cook until thick and creamy. Cool and add cream. Mix remaining ingredients and add dressing. Chill 24 hours. Several times during the 24 hours stir salad with a fork. Serve on lettuce leaf, topped with a cherry.

24 HOUR FRUIT SALAD

Steps:

• The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day.
• On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.
• Mix the pudding mix and milk together until thick.
• Fold the whipped cream and pudding together.
• Fold the fruits and marshmallows into the cream and pudding mixture.
• Refrigerate overnight.