Thanksgiving Apple Salad
3/4 cup sugar
1/3 cup flour
1 cup heavy cream
20-oz. can crushed pineapple, drained
1/2 stick butter
3 to 4 large red apples, diced
1 cup chopped nuts
1/2 cup halved maraschino cherries
Stir together sugar and flour. Whisk in cream. Pour cream mixture
into heavy nonaluminum saucepan. Continue mixing, add pineapple
and cook over medium heat, whisking constantly, until mixture
thickens. Add butter. Remove pan from heat and let mixture cool.
When cooled, add apples, nuts, and cherries. Mix well. Refrigerate
until ready to serve.