GRAPE AND PINEAPPLE SALAD

     ¼ cup butter          1 tsp vanilla
     ½ cup sugar           2 cups mini marshmallows
     ½ cup flour           1 lb seedless grapes, halved
     1-½ cup milk          20-oz can crushed pineapple, drained

Melt the butter in a saucepan, stir in the sugar and flour, and add the milk gradually, stirring constantly, until thick. Remove from heat, add the vanilla and marshmallows, and stir until melted. Cool, stir in the grapes and pineapple, and chill until firm.

Adapted from the “Southern Living Outdoor Cookbook” (1972). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!