From Linda Cicero’s Cook’s Corner Column

Salad

Overnight Salad

6 cups total of assorted fruit, such as fresh or canned pineapple tidbits, sectioned fresh or canned mandarin oranges, maraschino cherries, seedless grapes, flaked coconut, berries

2 cups miniature marshmallows

Dressing

3 egg yolks

2 tablespoons sugar

Dash of salt

2 tablespoons vinegar

2 tablespoons reserved syrup or juice

1 tablespoon butter

1 cup heavy whipping cream

Prepare fruit. If using canned, drain, reserving 2 tablespoons syrup or juice the fruit is packed in. (If using all fresh fruit, add 2 tablespoons juice or water).

In a small microwaveable bowl whisk lightly the yolks, sugar, salt, vinegar and reserved juice with the butter. Using a low power, microwave in 30-second increments, whisking each time. When sauce starts to thicken, go to 15-second intervals (you do not want the mixture to curdle or get lumps). When it has thickened to pudding consistency, set aside to cool. (You may also make the dressing in a double boiler over boiling water, whisking frequently).

Whip the cream until it is very thick. Fold in the cooled sauce. Slowly fold in the drained fruit and the marshmallows. Spoon into serving dish. Cover with plastic wrap and refrigerate for 24 hours until serving time. Makes 12 servings.

Variations: Sterling’s recipe adds 1/4 pound of chopped toasted pecans. Sheila Karson of Coral Springs found a recipe in an old cookbook that simply used sour cream instead of the cooked dressing. This recipe also substitutes chopped pecans for one of the fruits. Ken Sessions says his mother used to make what they called 5 cup salad: 1 cup each of coconut, drained pineapple chunks, drained mandarin oranges, marshmallows and sour cream. “Mix well, refrigerate overnight.”

Per serving: 172 calories (57 percent from fat), 11.3 g fat (7.1 g saturated, 2.9 g monounsaturated), 76 mg cholesterol, 2 g protein, 17 g carbohydrates, 1.5 g fiber, 35 mg sodium.