Aunt Bettys Fruit Salad Recipes

Steps:

• 1. Divide lettuce leaves between 2 plates.
• 2. Peel bananas, slice in half lengthwise then slice each half in two. Place on lettuce leaves.
• 3. Whisk together mayonnaise and sugar until sugar has dissolved. Thin with a little milk or water to desired thickness.
• 4. Drizzle over bananas. Top with chopped walnuts.

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.

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.

Steps:

• Pour the orange juice into a medium bowl. Peel and core the apples, and then grate them into the orange juice using the large-hole side of the grater. Add the pineapple, coconut and sugar. Mix well, adding more orange juice if the mixture is not juicy enough. Store in the refrigerator until ready to serve. The apples will continue to absorb juice, and orange juice can be added as needed to keep it as juicy as you like. Per Serving: Calories: 254; Total Fat: 7 grams; Saturated Fat: 6 grams; Protein: 2 grams; Total carbohydrates: 51 grams; Sugar: 42 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 7 milligrams

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.

Steps:

• In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
• Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
• Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.

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.