Cooked Fruit Salad Dressing

SUBMITTED BY: Caroline Butcher

"My mother handed this recipe down to me, and it has never failed to receive raves from my guests, especially the men. They enjoy it so much that they always put huge servings on their salads, so I rarely have leftovers!"

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PREP TIME	15 Min
READY IN	15 Min

SERVINGS

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Servings
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INGREDIENTS

1 (20 ounce) can pineapple chunks
2/3 cup sugar
1 tablespoon cornstarch
1/2 cup orange juice
3 tablespoons lemon juice
1 egg, beaten
1/2 teaspoon butter or margarine

DIRECTIONS

Drain pineapple, reserving the juice. Set pineapple aside for salad. In a saucepan, combine sugar and cornstarch. Stir in the pineapple juice, orange juice and lemon juice. Add egg, mix well. Cook over medium heat, stirring constantly, until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir in butter. Cover and chill. Serve over a mixture of fresh or canned fruit.

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REVIEWS

Reviewed on Jan. 9, 2007 by HJBOYD

This dressing is wonderful! The ingredients sounded a little odd to me, but I made it exactly... MORE

Reviewed on Apr. 23, 2007 by CINDY1065

My family loved this dressing. Made enough for two salads. I used the canned chunk... MORE

Reviewed on May 6, 2007 by KarenA

The dressing was very good but I ended up with chunks of egg white in it. Maybe I did not... MORE

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Cooked Fruit Salad Dressing

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