1 tbsp. flour
1/2 c. sugar
1 egg
2 tbsp. vinegar

SALAD:

1 can (8 oz.) crushed pineapple, drained, reserve juice
4 c. apples, unpeeled, diced
1 c. salted peanuts
1 carton (8 oz.) nondairy topping

Combine flour and sugar, mix well. Beat egg, add to flour and sugar. Add vinegar and reserved pineapple juice. Cook on low. Heat until thick. Cool. Pour over apples, pineapple and peanuts. Mix in nondairy topping. Makes 10 servings.