Banana- Pineapple Salad

Marilynn Ludwig
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 4 or 5 bananas
  • 1 or 2 cans crushed pineapple

BOILED DRESSING:

  • 1 1/2 Tbsp sugar
  • 1/4 tsp salt
  • 1 Tbsp flour
  • 1 tsp dry mustard
  • 3 egg yolks
  • 3/4 cup cold water
  • 1/4 cup vinegar
  • 2 Tbsp butter

Slice bananas and add pineapple. Mix sugar, salt, flour, and mustard together. Beat egg yolks slightly, add dry ingredients, water and vinegar and mix to a smooth paste. Cook over low heat, stirring constantly, until thickened. Remove from heat, blend in butter. You can thin with cream or fold in whipping cream if necessary.

Makes 1 cup dressing. Pour over fruit.

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