Salads:

Taffy Apple Salad

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Ingredients

1 can (20 ounces) crushed pineapple, drained, save juice
2 cups miniature marshmallows
1/2 cup sugar
1 tablespoon flour
1 egg, beaten
1 tablespoon white vinegar
1 container (12 ounces) frozen whipped topping, thawed
2 cups diced, unpeeled apples
1-1/4 cups cocktail peanuts

Instructions

Mix drained pineapple and marshmallows; refrigerate overnight. Combine pineapple juice, sugar, flour, egg and vinegar. Cook over medium heat until thick, stirring constantly; refrigerate overnight.

Next day, mix whipped topping with both mixtures and stir in apples and nuts. Chill until ready to serve. Makes 8 servings.

Lou Campbell
Moline