Recipe - Spaghetti Fruit Salad

1 cup Confectioners' sugar
2 Eggs
One half cup Lemon juice
One half teaspoon Salt
One half pound Spaghetti; broken into 2"
piece
20 ounce Pineapple tidbits
3 md Tart apples; minced
8 ounce Frozen whipped topping;
thawed
One fourth 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: 1214 servings.

NOTES : "My greataunt 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.

Recipe by: Taste of Home, June/July, 1997 Posted to MCRecipe Digest V1
#686 by NGavlak@aol.com on Jul 22, 1997