Aunt Bettys Fruit Salad Recipes

BETTY'S SALAD

Steps:

• Layer salad ingredients in order listed below.
• Half (1/2) Package Spinach
• Six (6) Hard Boiled Eggs, sliced
• One (1) Can Bean Sprouts, drained
• 1-2 Cans Water Chestnuts, drained and sliced (optional, depending on the recipe you follow
• Add crumbled bacon.
• Mix dressing in blender and pour over salad.
• Keep all ingredients refrigerated.

AUNT MARION'S FRUIT SALAD DESSERT

Steps:

• In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.

MISS BETTY'S 24 HOUR LETTUCE SALAD

Steps:

• Spread the lettuce out on a large serving dish or bowl. Sprinkle the onion, celery, water chestnuts and frozen peas (unthawed) over the lettuce in layers. Spread mayonnaise over the top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley.

AUNT BETTY'S FRUIT SALAD

Steps:

• Drain the canned fruit. Use up to 2 cups of it for 2 cups of the liquid in the jello.
• Make up the jello using 2 cups of boiling water, and 2 cups of juice from the canned fruit, mixing well.
• Put into the mold.
• Refrigerate for about 1 1/2 hrs., or until jello is partially set.
• Stir in the drained fruit and nuts, and refrigerate until set.
• When ready to serve, tip bottom of mold into hot water for a few seconds. This will help to release mold onto serving plate.
• When ready to serve, place serving plate on top of mold and invert.
• Serve.