Frozen Individual Waldorf Salads

Hickory Bridge Farm 
Bed and Breakfast and Restaurant
Orrtanna, Pennsylvania
Specialty Recipe

Source: 1st Traveler's Choice

2 eggs, lightly beaten 
2-1/2 cups chopped apple 
2/3 cup chopped celery 
2/3 cup mini-marshmallows 
1 cup whipping cream, whipped 
One 8.25-ounce can crushed pineapple, undrained 
1/2 cup sugar 
1/4 cup lemon juice 
2/3 cup chopped walnuts 
1/4 cup mayonnaise 

Drain pineapple, reserving juice. Set pineapple aside. Combine reserved pineapple juice, eggs, and sugar in a large saucepan. Cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat and allow to cool slightly. Combine chopped apple and lemon juice in a small bowl; add to thickened mixture. Add reserved pineapple, celery, and next 3 ingredients, stirring well. Fold in whipped cream. Spoon salad into paper-lined muffin pans, filling each 3/4 full. 

To Store: Cover and freeze until firm. Remove salads from muffin pans, and place in large zip-top heavy-duty plastic bags. Freeze up to 1 month. 

To Serve: Let stand at room temperature 5 minutes before serving. Serve immediately.

Serves: 18