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Stuffed Apple Salad Recipe

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This recipe for Stuffed Apple Salad, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Minyard
Added: Monday, March 24, 2008


6 apples, pared
1 c. sugar
1 1/2 c. water
1 lemon, juice and rind
Red food coloring
2 tbsp. flour
1/4 c. sugar
1/4 tsp. salt
1 tbsp. vinegar
1 lemon, juice only
1 egg
1/2 c. cream cheese
2/3 c. whipped cream
1/2 c. pecans, cut fine
1/2 c. diced pineapple
1/2 c. celery, cut fine

Pare the apples. Make a syrup of the sugar, water, juice and rind of the lemon. Add drop or two of food coloring. Cook apples in the syrup until done. Let cool in the liquid and remove the apple cores.
For the dressing, combine the flour, 1/4 c. sugar, salt and then stir in the viegar and juice of 1 lemon. Cook thoroughly. Add the egg which has been well beaten and cook until egg is cooked. Cool. Beat in the cream cheese. Add whipped cream and mix with the diced fruit, nuts and celery. Stuff the cored apples with the dressing.




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