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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Taffy Apple Salad Recipe

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This recipe for Taffy Apple Salad is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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