For the Vinaigrette:
Place orange
he potatoes in boiling water for 15-20 mins, until tender
Combine soy sauce, honey, lemon juice, 1 tbsp of the oil, garlic and cloves in large bowl. Add pork and turn to coat. Cover. Refrigerate for 3 hours or overnight.
For the apple cabbage salad, combine all ingredients in a large bowl.
Heat remaining 1 tbsp oil in large skillet on medium-high heat. Cook drained pork, in batches, until cooked through and browned on both sides. Serve with salad.
Cook in pan juice from pineapple, flour, sugar, egg and vinegar until thick, about 10 to 15 minutes; cool.\tAdd to Cool Whip and pour over apples, pineapple and marshmallows; nuts may be added.
Mix well and chill.
I use Spanish cocktail peanuts for the nuts.
Tastes like a taffy apple.
Best if made the day before and nuts added a couple of hours before serving.
Drain pineapple (reserve juice).
Combine sugar, pineapple juice, flour, egg and vinegar.
Cook until thick using a wire whisk to stir.
Cool slightly and combine with pineapple and marshmallows.
Refrigerate overnight.
Combine pineapple mixture with Cool Whip, apples and nuts.
Chill and enjoy!
It really does taste like a taffy apple!
Mix eggs, sugar, flour, and vinegar or apple cider in
medium saucepan.
Bring to a boil.
Remove from heat and combine with apples, pineapple, peanuts and cool whip. Store in refrigerator for 24 hours before serving.
This is a double batch.
Makes 10 to 12 servings.
Mix flour, sugar, pineapple juice, apple cider vinegar and egg in a saucepan.
Stir over medium heat until thickened.
Cool 1 hour or overnight in a small bowl.
Mix with apples, pineapple and nuts (reserve some nuts to cover salad as a topping).
Add Cool Whip and top with leftover nuts.
You can use 16 ounce Cool Whip to last a little longer.
In a large bowl, combine drained pineapple chunks with marshmallows. Cover and refrigerate for 24 hours.
In a medium saucepan, whisk together the reserved pineapple juice, flour, vinegar and sugar. Heat until mixture boils and thickens. Cover and refrigerate for 24 hours.
Before serving, mix together the marshmallow mixture, pineapple juice mixture, apples and peanuts. Gently fold in whipped topping and serve.
Cook first 4 ingredients until thickened and then cool.
Add fruit and nuts to thickened mixture and mix well.
Add Cool Whip to apple mixture.
Chill for 2 hours or more.
Drain pineapple and combine juice with sugar, flour and vinegar. Add egg and blend well. Cook and stir until thick.
Cool completely. Fold in peanuts, apple, pineapple and Cool Whip.
Mix flour, sugar, pineapple juice, egg and vinegar in a saucepan.
Simmer to thicken.
Let cool.
Add Cool Whip to the thickened mixture and mix well.
Add apples and half of the peanuts (if necessary you may need to add another apple).
Put in serving bowl and top with remaining peanuts.
Chill, serve and enjoy!
Cook flour, vinegar, sugar, egg and pineapple juice until thick, stirring constantly. Refrigerate while peeling and dicing apples. Fold all ingredients together and let set for at least 1 day.
Mix flour, sugar, egg, vinegar and pineapple juice in small saucepan.
Cook and stir over medium heat until mixture is thick. Refrigerate until cold.
Add cold mixture to apples and pineapple. Fold in Cool Whip and 3/4 cup nuts.
Sprinkle remaining nuts on top.
Chill for several hours and enjoy.
Beat the eggs and place in a saucepan with the sugar, flour and vinegar.
Bring to a boil.
Remove from heat and set aside. Mix together the apples, crushed pineapple and nuts.
Pour on the dressing mixture and combine well.
Fold in the Kool Whip and store in the refrigerator for 24 hours before serving.
Makes 10-12 servings.
Mix flour, sugar, pineapple juice, egg and vinegar in a small saucepan. Stir over medium heat until very thick (pudding consistency). Refrigerate for 1 hour.
Mix sauce with apples and pineapple well. Add whipped topping and half of the nuts. Put into bowl and top with remaining nuts.
Drain juices from pineapple and combine pineapple with egg, sugar, flour and vinegar in a small saucepan.
Stir over medium heat until thickened.
Cool completely.
Fold in whipped topping and 1/2 cup peanuts.
Peel, core and slice apples.
Then fold apples into pineapple mixture.
Serve with 1/2 cup peanuts on top. Tastes just like a taffy apple without the mess.
Drain pineapple.
Mix the flour, sugar, apple juice and egg. Cook over low heat until thick.
Refrigerate sauce until cool. Add Cool Whip, apples, pineapple and 1/2 cup nuts.
Mix flour, sugar, pineapple and juice, egg and apple cider vinegar in small pan. Stir over medium heat until thick. Refrigerate until cool. Fold into Cool Whip with chopped apples and 1/2 cup peanuts. Sprinkle remaining peanuts on top.
Cook together sugar, vinegar, egg, flour and juice.
Simmer until thick, stirring constantly.
Cool and refrigerate.
Combine apples, 3/4 cup peanuts and pineapple.
Fold in whipped topping, then cooled sauce mixture.
Sprinkle remaining peanuts on top.
Mix marshmallows in drained pineapple; set aside.
In saucepan, mix juice, egg, sugar, flour and vinegar.
Cook until slightly thickened. When mixture has cooled, fold in the Cool Whip. Fold all into the pineapple mixture.
Add apples and peanuts.
Mix together.
Place in a glass serving bowl.
Add chopped peanuts to top for garnish.
Serves 6 to 8.