Mom's Cherry Saladdesserts, salads 1 quart cherries, pitted & drained 1 cup walnuts 1 tablespoon flour 1/2 teaspoon salt 1 cup minature marshmellows 1 egg, beaten 1 cup sugar 1 cup milk Mix egg, flour, sugar and salt. Add milk and cook until thick, about 10-15 minutes on low heat. Pour over cherries, marshmellows and walnuts. Refrigerate. Will keep 4-5 days. Bananas and pineapple can be added if salad is to be eaten right away. |
