"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
TAFFY APPLE SALAD (Marilyn Sievert's recipe) Recipe
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This recipe for TAFFY APPLE SALAD (Marilyn Sievert's recipe), by Mary Jo Creevy, is from Mary Jo's Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 large can chunky pineapple (drain and save juice) 1 egg well beaten 2 cups diced apples (unpeeled) 2 c. mini marshmallows
1/2 c. sugar 1 T. flour 1 large Cool Whip (12 oz.) 1-1/2 c. Spanish peanuts 1-1/2 T. vinegar
Drain pineapple and combine with marshmallows. Let stand overnight in 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 ingredients. Chill 8 hours before serving. Really tastes like a taffy apple.
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