Post by MarieAlice on Apr 26, 2003 3:45:03 GMT -6
Apple Salad
1 20 oz can pineapple chunks
2 QT chopped red skinned tart apples, such as Johnathan or MacIntosh, skins left on
2 cups seedless grapes, halved
1 1/4 cup toasted pecans
1 cup chopped celery
1'2 cup chopped parsley
Dressing:
1/4 cup butter
1/4 cup sugar
1 TBS lemon juice
2 TBS cornstarch
1 cup mayonnaise
Drain pineapple, reserving juice. Prepare dressing. In small saucepan, combine pineapple juice, butter, sugat, lemon juice. Bring to a boil over medium heat. In small bowl combine cornstarch and enough water to make a smooth mixture. Add to the bubbling juice. Cook til thick and smooth. Chill. whisk in mayonnaise. Place pineapple and rest of the salad ingredients in a large bowl. Toss well. Mix in dressing and chill for at least an hour to melt flavours. Serves 10 to 12.
1 20 oz can pineapple chunks
2 QT chopped red skinned tart apples, such as Johnathan or MacIntosh, skins left on
2 cups seedless grapes, halved
1 1/4 cup toasted pecans
1 cup chopped celery
1'2 cup chopped parsley
Dressing:
1/4 cup butter
1/4 cup sugar
1 TBS lemon juice
2 TBS cornstarch
1 cup mayonnaise
Drain pineapple, reserving juice. Prepare dressing. In small saucepan, combine pineapple juice, butter, sugat, lemon juice. Bring to a boil over medium heat. In small bowl combine cornstarch and enough water to make a smooth mixture. Add to the bubbling juice. Cook til thick and smooth. Chill. whisk in mayonnaise. Place pineapple and rest of the salad ingredients in a large bowl. Toss well. Mix in dressing and chill for at least an hour to melt flavours. Serves 10 to 12.