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| APPLE MALLOW SALAD | ||||
| Yields about 16-20 servings | ||||
| 1 can (20 oz.) crushed pineapple 1/2 cup sugar 1 tbsp. all-purpose flour 1-2 tbsp. vinegar 1 egg, beaten 1 carton (12 oz.) frozen whipped topping, thawed 2 med. red apples, diced 2 med. green apples, diced 4 cups miniature marshmallows 1 cup honey-roasted peanuts |
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| 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 rerserved pineapple. Cover and refrigerate for 1 hour. Just before serving, fold in the peanuts. |
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