Taffy Apple Salad My husband's cousin's wife (Did you get all that?), Candy, served us this colorful salad while we were visiting in Ohio. Refreshing and light, it's perfect for a summer cookout. Ingredients: 1 can (20 oz.) pineapple chunks 2 Cups tiny marshmallows 1/2 Cup sugar 1 TBS. flour 2 TBS. vinegar 1 egg, beaten 6-7 Cups cored and cubed apples, 1/2 red and 1/2 green 1 container (8 oz.) Cool whip 1 jar (10 oz.) maraschino cherries, drained and halved 1 Cup pecans, chopped Directions: Drain pineapple, reserving juice. In a large bowl, stir together pineapple chunks and marshmallows. Cover and chill for up to 24 hours. Meanwhile, for dressing, in a small saucepan, stir together sugar and flour. Add reserved pineapple juice, vinegar and egg. Cook and stir over medium heat just until bubbly. Reduce heat. Cook and stir 2 minutes more. Transfer to a small bowl. Cover with plastic wrap and chill. To serve, add chilled apples, dessert topping, cherries and nuts to marshmallow mixture. Stir to mix well.