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03-24-2013, 03:49 AM

#8

JENNR8R

Super Member

Join Date: Dec 2010

Location: Manassas, VA

Posts: 1,983

This recipe is a little different in that it is frozen. It's easy to make ahead of time.

Ever-Ready Waldorf Salad

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1 (1 pound, 4 ounce) can crushed pineapple
3 eggs, slightly beaten
3/4 cup sugar
1/3 cup lemon juice
1/4 teaspoon salt
3/4 cup diced celery
3 medium-size, unpeeled apples, diced
3/4 cup chopped walnuts
1-1/2 cups heavy cream, whipped
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- Drain pineapple, reserving 3/4 cup juice
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- Combine juice with eggs, sugar, lemon juice and salt. Cook over low heat, stirring constantly, until thick. Cool
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- Add pineapple, celery, apples and nuts. Fold in whipped cream. Turn into two 9” x 5” x 3” loaf pans
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- Place in freezer. When frozen, unmold, wrap, label, date and return to freezer. Recommended storage time: up to one month
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- To serve, cut in serving-size portions and place on lettuce-lined plates. Garnish with spoonfuls of salad dressing and insert slices of unpeeled red apples, skin side up, in a fan shape.
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- Makes 12 servings
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Note: Apples soften, but give salad a pleasing flavor; celery stays crisp

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