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Taffy Apple Salad Recipe

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This recipe for Taffy Apple Salad, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kay Atkins
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
20 oz can pineapple chunks
2 cups miniature marshmallows
1/2 cup sugar
1 T flour
1 egg, well beaten
8 oz whipped topping, thawed
3/4 cup Spanish peanuts
2 cups unpeeled apples, chopped

Directions:
Directions:
NIGHT BEFORE: drain pineapple, save juice. Combine pineapple chunks and marshmallows. Refrigerate. Combine 1 cup pineapple juice, sugar and flour. Heat to a boil. Add this very slowly to the well beaten egg and return to pan. Cook for two minutes. Refrigerate overnight.

NEXT DAY: blend juice mixture and whipped topping. Stir in all remaining ingredients. (Peanuts may be served on the side if you prefer.) Refrigerate a few hours before serving.

Personal Notes:
Personal Notes:
Kay is Nancy Wilson's sister.

 

 

 

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