Ingredients
1 (20 oz.) can crushed pineapple
1 c. sugar
2 eggs, beaten
dash of salt
1 c. chopped celery
2 medium red apples, chopped
1 c. pecans, chopped
1 c. heavy cream, whipped
lettuce leaves (optional)
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
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Drain pineapple; reserve juice. Set pineapple aside. In saucepan, combine juice, sugar, eggs and salt. Cook, stirring constantly, over medium-low heat until slightly thickened. Remove from heat; cool. Stir in pineapple, celery, apples and pecans. Fold in whipped cream. Pour into a 9-inch square pan. Cover and freeze until firm. Let stand at room temperature for about 15 minutes before cutting. Serve on lettuce lined plates, if desired. Easy to increase amount and to prepare ahead of time. Serves 12.