Post by chief_cook2 on Sept 30, 2005 9:32:36 GMT -6
TAFFY APPLE SALAD
4 c. apples, cut in chunks
8 oz. crushed pineapple
1 tbsp. flour
2 tbsp. cider vinegar
8 oz. Cool Whip
1 c. dry roasted peanuts
1/2 c. sugar
1 egg
4 tbsp. pineapple juice
Drain pineapple; set aside. Combine egg, sugar, flour, and cider
vinegar in saucepan and cook over medium heat until thick. Add
pineapple juice. Cool.
Mix apples, pineapple, Cool Whip, and cooked sauce and 1/2 cup nuts.
Sprinkle remaining 1/2 cup nuts over top. Refrigerate overnight.
Best to use 1/2 red apples and 1/2 yellow.
4 c. apples, cut in chunks
8 oz. crushed pineapple
1 tbsp. flour
2 tbsp. cider vinegar
8 oz. Cool Whip
1 c. dry roasted peanuts
1/2 c. sugar
1 egg
4 tbsp. pineapple juice
Drain pineapple; set aside. Combine egg, sugar, flour, and cider
vinegar in saucepan and cook over medium heat until thick. Add
pineapple juice. Cool.
Mix apples, pineapple, Cool Whip, and cooked sauce and 1/2 cup nuts.
Sprinkle remaining 1/2 cup nuts over top. Refrigerate overnight.
Best to use 1/2 red apples and 1/2 yellow.