Taffy Apple Salad
1 large can chunky pineapple, drain and save juice 1 egg, well beaten 2 cups diced apples (unpeeled) 2 cups miniature marshmallows 1/2 cup sugar 1 tablespoon flour 1 large Cool Whip (12 ounces) 1 1/2 cups Spanish peanuts 1 1/2 tablespoons vinegar
Drain pineapple and combine with marshmallows. Let stand
overnight is refrigerator. In a saucepan over medium heat,
mix together and cook until thick, the pineapple juice, sugar,
flour, egg and vinegar. Refrigerate overnight. The next day
mix sauce with Cool Whip and add pineapple, marshmallow mixture
and remaining stuff. Chill at least 8 hours before serving. |
This is an easy recipe that takes time to stand, but everybody seems to really like it.
Recipe from a Warsaw, Illinois, cookbook.