24 Hour Fruit Salad

Provided by Joyce Goodhart (1990)

3 egg yolks
1 tbs butter, melted
2 tbs sugar
1 1/2 tbsp vinegar + 1/2 tbs water
2 tbs pineapple juice
1 20 ounce can of pineapple chunks
1 11 ounce can of mandarin oranges
2 cups seedless grapes
2 cups of miniature marshmallows
1 cup whipping cream, whipped

Beat egg yolks until thickened.  Add next 4 ingredients, place in a saucepan, and cook over medium heat until thickened.  Cool.  Stir in fruit and marshmallows.  Fold in whipped cream.  Chill 8 hours overnight.

Shrimp Salad

Provided by Ruth Hammons

1 hard boiled egg
1/2 small onion, chopped
salt and pepper to taste
2 Tbs French's thick dressing
Mayonnaise:  Just enough mayo and dressing to blend above ingredients

Clean shrimp and mash with a fork.  Add salt and pepper, egg, and onion.  Blend well.  Add dressing and mayo.