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Frozen Waldorf Salad
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Coming out of middle Tennessee farming where there were always lots of
hungry men around during harvest time, this salad was served often since
it was easy to increase & could be prepared ahead of time.
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Prep Time: 25 Min
Freeze Time: 3 Hours
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Makes: 12 servungs
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1 (20 ounce) can crushed pineapple
1 cup sugar
2 eggs, beaten
Dash salt
1 cup chopped celery
2 med red apples, chopped
1 cup chopped pecans
1 cup heavy cream, whipped
Lettuce Leaves
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Drain pineapple; reserve juice. Set aside. In a saucepan, combine juice
with sugar, eggs & salt. Cook, stirring constantly, over Med-Lo heat
until slightly thickened. Remove from heat; cool. Stir in pineapple,
celery, apples & pecans. Fold in whipped cream. Pour into a 9 " square
pan. Cover & freeze until firm. Let stand at room temp for abt 15 min
before cutting. Serve on lettuce-lined plates if desired.
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