CHRISTMAS FRUIT SALAD
3 egg yolks, beaten
3 tablespoons water
3 tablespoons white vinegar
1/2 teaspoon salt
2 cups heavy whipping cream, whipped
3 cups miniature marshmallows
2 cups halved green grapes
1 can (20 ounces) pineapple tidbits, drained
1 can (11 ounces) mandarin oranges, drained
1 jar (10 ounces) red maraschino cherries, drained and sliced
1 cup chopped pecans
3 tablespoons lemon juice
1 In a large saucepan, combine the egg yolks, water, vinegar and salt. Cook over medium heat, stirring constantly, until the mixture thickens and reaches 160°. Remove from the heat and cool; fold in whipped cream.
2 In a large bowl, combine the remaining ingredients. Add dressing; toss to coat. Cover and refrigerate for 24 hours.
Yield: 12-14 servings.