Marshmallow Fruit Salad

3 ea Egg

-beaten 4 tb Sugar

3 tb Butter

6 tb Vinegar

32 oz Cherries

-drained 22 oz Mandarin oranged

-drained 10 1/2 oz Pineapply chunks

-drained 2 c Marshmallows

4 ea Banana

-sliced 1/2 pt Whipping cream

In a small saucepan, combine the first four ingredients. Cook over a low heat until thick. Do not boil. Remove from heat and cool. Add canned fruit and let stand 18 to 24 hours. Add marshmallows and bananas mixing well. Stir in whipping cream until desired consistency. Serve immediately. Makes 10 to 12 servings.

From: The Wild Wild West: Cuisine from the Land of Cactus & Cowboys