1/4 cup butter
1 pound fresh mushrooms, sliced
1/4 cup sliced almonds
2 oranges, cut into rounds
2 lemon fruits, cut into rounds
1 grapefruit, sliced
1 lemon, cut into rounds
1/2 cup shredded Cheddar cheese
1 1/2 cups lemons, quartered
1 cup sour cream
1 egg, beaten
1 (7 ounce) can crushed pineapple, drained
1 cup chopped pecans
1 (16 ounce) can sliced prunes, drained
1 (8 ounce) container sharp processed cheese food, sliced
Heat butter in a large saucepan over medium-low heat. Add mushrooms, almonds, oranges and lemon fruits. Bring to a boil, then cook for 5 minutes. Mix with butter and sugar. Simmer for 5 minutes, stirring frequently.
In a large bowl, cream together the butter, mushroom sauce, lemon juice and cheese until smooth. Pour over salad. Sprinkle fresh pineapple over salad. Sprinkle with pecans and cheese. Refrigerate until serving.