Nell B. Nichols

Frozen Apple Salad

Preparation info
  • Makes

    9

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Reduce sugar to ¼ c. if you prefer a less sweet frozen salad

Ingredients

  • 1 (8½ oz.) can crushed pineapple
  • 2 eggs, beaten
  • ½

Method

  • Drain pineapple; save juice. Add enough water to juice to make ½ c. liquid; stir into eggs. Add sugar, salt and lemon juice. Cook over medium heat, stirring, until mixture thickens, about 5 minutes. Cool.
  • Fold drained pineapple, apples, celery and whipped cream into cool