Goldas Frozen Waldorf Salad Paula Deen Food

GOLDA'S FROZEN WALDORF SALAD (PAULA DEEN)

Steps:

• In saucepan, combine sugar, pineapple juice, lemon juice, and salt. Cook over medium heat, stirring constantly until thick. Remove from heat and let cool.
• Whip cream and fold it into the cooled syrup mixture.
• Stir in marshmallows, grapes, pineapple, apples, celery and nuts. Spread mixture into an 8 by 8-inch pan and freeze until frozen through (at least 2 hours).
• Remove the salad from the freezer 5 minutes before serving.
• Cut into 8 squares. Garnish each serving with a cherry and a spring of fresh mint.

STRAWBERRY PRETZEL SALAD PAULA DEEN

Steps:

• Preheat oven to 400.
• For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
• Press this mixture into a 9 x 13 inch pan and bake for 7 minutes.
• Set aside and allow to cool.
• In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar.
• Fold in the whipped topping, and spread over the cooled crust.
• Refrigerate until well chilled.
• In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly.
• Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
• To serve, cut slices and serve with a dollop of whipped topping or whipped cream.

SPINACH, STRAWBERRY, AND HEARTS OF PALM SALAD (PAULA DEEN)

Steps:

• For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside.
• In a salad bowl, combine the spinach, hearts of palm, strawberries, and walnts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.

FROZEN WALDORF SALAD

Steps:

• In the top of a double broiler combine the eggs, sugar, pineapple juice, salt and lemon juice.
• Cook stirring constantly until thick.
• Cool and add celery, pineapple, nuts and apple.
• Gently fold in heavy cream.
• Freeze in one large or 12 individual molds.
• Serve frozen on lettuce.
• Garnish, if desired with mayonnaise.

PAULA DEEN'S CORN SALAD

Steps:

• Mix first 5 ingredients and chill. Stir in corn chips just before serving.

FROZEN WALDORF SALAD

Steps:

• Mix ingredients together, cover and freeze.
• to serve- remove from freezer 1 hour before serving and cut into squares.