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Prize-Winning Fruit Salad
This recipe is from Gloria's paternal grandmother. We entered it in a newspaper recipe contest in Illinois in 1972 and won first prize. It is very rich and very good.
Dressing:
1 T. butter
juice of 2 lemons
3 T. cornstarch
1 cup sugar
1 1/4 cup water
3 egg yolks
Heat in double boiler* until thick. Cool. Dilute with cream to desired consistency.
Pour over prepared fruit in bowl, stir gently and serve.
FRUITS, in quantities to suit your needs (the sauce is enough for a large bowl full of fruit). Choose from amount those listed and add your own favorites, such as fresh blueberries.
pineapples chunks
banana slices
grapes
peaches
orange sections
apple chunks
fresh strawberries, sliced
canned fruit cocktail (optional)
*Cook dressing carefully if using a saucepan as it will scorch easily.
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