"The belly rules the mind."--Spanish Proverb

Taffy Apple Salad Recipe

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

Darnella Decot
Added: Sunday, July 23, 2006


1 Lg. can crushed pineapple (reserve juice and save)
2 c. mini marshmellow
1 c. dry roasted peanuts
1 c. chopped red apple
1 c. chopped green apple
1 8 oz. container cool whip
1 egg-beaten
1 T vinegar
1/4 c. sugar
1 T flour

Mix egg, vinegar, sugar & flour in a medium sauce pan & add reserved pineapple juice, cook until thickened (custard like texture). Chill over night in air tight container.
Combine crushed pineapple and marshmellows in another container and chill over night. Next day:
Combine pineapple custard with cool whip, apples, nuts, and pineapple marshmellow mixture. Chill this for 2 hours to allow all flavors to blend. Serve in a clear bowl (to show off the colors) and top with a few peanuts.




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