Aunt Bettys Fruit Salad Recipes

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.

BETTY'S APPLE AMBROSIA

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

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.

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.