Taffy Apple Salad
Anne Copeland 

4 C Granny Smith apples, peeled and diced (6 apples)
1/4 C granulated sugar
8 oz. can crushed pineapple, drained (reserve the juice)
8 oz. frozen dessert toppings
1 tsp. all purpose flour
1 egg
2 tsp. cider vinegar
1 C salted peauts, chopped

Mix flour, pineapple juice, sugar, egg and vinegar in a small saucepan. Cook over
medium heat, stirring constantly, until thick.  Refrigerate until cold. Ad mixture to
apples and pineapple. Fold in thawed topping and half the chopped peanuts. Sprinkle
the remaining nuts on top of the salad.
Serve cold. Makes about 1 quart.

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