Apple salad 1 8 1/2 oz. can crushed pineapple
1/2 c sugar
3 Tbsp lemon juice
2 eggs, beatn
1 c whipping cream
2 c diced unpared apples
1 1/2 c. miniature marshmallows
1/2 c finely chopped celery
Drain pineapple, reserve juice. Add enough water to juice to make 1/2 cup liquid.
Combine sugar, salt, and lemon juice in small sauce pan. Gradually add pineapple liquid and eggs. Cook over low heat, stirring constantly, until thickened. Cool completely.
Whip cream and fold in apples, marshmallows, celery and pineapple mixture. Pour into lightly oiled 9 x 5 x 3" pan. Cover with foil and freeze. Unmold onto plate and decorate with lettuce, chicory or other greens and whole cranberries if desired.
__________________ Marie (MJ) |