"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

APPLE SALAD Recipe

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This recipe for APPLE SALAD, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Wednesday, July 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-20 OZ. CAN PINEAPPLE CHUNKS
2 QTS. CHOPPED RED-SKINNED APPLES, SKINS ON
2 C. GREEN SEEDLESS GRAPES HALVED
1 1/4 C. TOASTED PECANS
1 C. CHOPPED CELERY
1/2 C. PARSLEY

DRESSING-----
1/4 C. BUTTER
1/4 C. SUGAR
1 T. LEMON JUICE
2 T. CORNSTARCH
1 C. MAYONNAISE

Directions:
Directions:
DRAIN PINEAPPLE RESERVING JUICE, SET ASIDE.
PREPARE THE DRESSING - IN A SMALL SAUCEPAN COMBINE THE PINEAPPLE JUICE, BUTTER, SUGAR AND LEMON JUICE AND BRING TO A BOIL OVER MED. HEAT. COMBINE THE WATER AND CORNSTARCH TO MAKE A SMOOTH MIXTURE, ADD TO BUBBLING JUICE.
REDUCE HEAT AND COOK UNTIL MIXTURE IS THICK AND SMOOTH. CHILL, WHISK IN THE MAYONNAISE(THIS CAN BE DONE DAY IN ADVANCE)
PLACE THE PINEAPPLE CHUNKS AND THE REST OF SALAD INGRED. IN A LGE. BOWL AND TOSS WELL MIXING IN THE CHILLED DRESSING

Personal Notes:
Personal Notes:
RESIST THE IMPULSE TO ADD MARSHMALLOWS!

 

 

 

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