This recipe comes from my collection and is one that my husband’s mom, Corinne Brown James, fixed. This is a family favorite, and one that several cousins remember her bringing to family dinners.

Bing Cherry Salad

2 eggs beaten
2 T. sugar
⅓ c. lemon juice
dash of salt

Cook in top of boiler pan until thick. Remove from heat and add:

¼ c. butter
2 c. miniature marshmallows

Stir until melted

Cool until partly thickened. Fold in 1 can of drained chunk pineapple
1 c. bing cherries (drained and halved)
1 c. chopped pecans
1 c. whipped cream

Chill until firm.