Buttered Pineapple Frozen Salad
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Canned pineapple tidbits||13 Ounce, drained, syrup reserved (1 Can)|
|Canned crushed pineapple||16 Ounce, drained, syrup reserved (1 Can)|
|Lemon juice||1 Teaspoon|
|Orange sections||3⁄4 Cup (12 tbs), cut in 0.5 inch pieces (About 2 Medium Sized Oranges)|
|Maraschino cherries||1⁄2 Cup (8 tbs), quartered and drained|
|Miniature marshmallows||2 Cup (32 tbs)|
|Chopped salted pecans||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped (Chilled)|
Heat butter in a heavy saucepan.
Blend in a mixture of flour, sugar, and salt.
Heat until bubbly.
Gradually add 1 1/4 cups reserved pineapple syrup, stirring constantly.
Bring to boiling; stir and boil 2 minutes.
Remove from heat and stir in lemon juice.
Cool; chill thoroughly.
Lightly toss pineapple with oranges, cherries, marshmallows, and pecans in a large bowl.
Add the chilled dressing and mix to coat.
Fold in the whipped cream.
Turn into a 13x9-inch pan.
Cover pan with aluminum foil; freeze until firm.
Allow salad to soften slightly.
Cut into squares and place on chilled salad plates.
Garnish with sprigs of watercress.