*  Exported from  MasterCook  *
 
                           Spaghetti Fruit Salad
 
 Recipe By     : Taste of Home, June/July, 1997
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Salads                           Taste Of Home
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           confectioners' sugar
    2                    eggs
      1/2  cup           lemon juice
      1/2  teaspoon      salt
      1/2  pound         spaghetti -- broken into 2″ piece
   20      ounces        pineapple tidbits
    3      medium        tart apples -- diced
    8      ounces        frozen whipped topping -- thawed
      1/4  cup           walnuts -- chopped
                         maraschino cherries -- halved
 
 In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over
 medium heat until temperature reaches 160 degrees and mixture is thickened,
 about 4 minutes.  Cool completely.  Cook spaghetti according to package
 directions; drain and rinse in cold water.  Place in a large bowl.  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.  Fold in whipped topping just before serving.  Garnish
 with walnuts and cherries.  Yield:  12-14 servings.
 
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 NOTES : “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.”
  Submitted by Carolyn Shepherd, O'Neill, Nebraska.

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