TAFFY APPLE SALAD
1 (20 oz.) can crushed
pineapple, drained (save
2 c. miniature marshmallows
1 Tbsp. flour
1 tsp. white vinegar
1/2 c. sugar
1 egg, beaten
4 c. diced apples with skins
1 1/2 c, Spanish peanuts
1 (8 oz.) Cool Whip
Mix together drained pineapple and marshmallows.
Refrigerate overnight. Put juice in saucepan. Add flour,
vinegar, sugar and the egg. Stir over heat until thick. Also
refrigerate this overnight. Next day, mix diced apples and
nuts in the pineapple mixture and then add to the juice mix-
ture. Add Cool Whip. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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