"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Apple Mallow Salad Recipe

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This recipe for Apple Mallow Salad, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renae Kuipers
Added: Wednesday, December 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 can (20 oz.) crushed pineapple
1/2 c. sugar
1 T. flour
1-2 T. vinegar
1 egg, beaten
1 carton (12 oz.) frozen whipped topping, thawed
2 med. red apples, diced
2 med. green apples, diced
4 c. miniature marshmallows
1 c. honey-roasted peanuts

Directions:
Directions:
Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine the sugar, flour, vinegar and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; cool. Fold in whipped topping. Fold in the apples, marshmallows and reserved pineapple. Cover and refrigerate for 1 hour. Just before serving, add the peanuts.

Number Of Servings:
Number Of Servings:
16-20
Personal Notes:
Personal Notes:
This is best when eaten the first day.

 

 

 

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