Twenty Four Hour Salad Food

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.

TWENTY FOUR HOUR LAYERED SALAD

Steps:

• Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.

24-HOUR SALAD WITH FRUIT AND CUSTARD RECIPE

Steps:

• Gather the ingredients.
• Drain the juices from the canned fruits and set the fruit aside. Pour the juices into a glass measuring cup. Add enough water to the combined juices, if necessary, to measure 1 1/2 cups.
• Combine the eggs, flour, sugar, and the juice mixture in a heavy saucepan and beat very well with a wire whisk . You want to beat enough that the mixture is foamy.
• Cook the custard over medium heat, stirring it constantly with a wire whisk, until thick and boiling. You want to make sure that the mixture is thick enough so the salad will be thick.
• Remove the saucepan from the heat, stir in the lemon juice with a wire whisk, cover, and chill the custard in the refrigerator until cold, about 4 to 5 hours.
• When the custard is cold, fold in the well-drained fruits, marshmallows, and the sliced bananas.
• Gently fold in the whipped cream.
• Pour the salad into a serving bowl and cover. Chill for 24 hours.
• Serve and enjoy.

12-HOUR SALAD

Steps:

• Place greens in a 3-qt. bowl or 13x9-in. dish. Layer with celery, peppers, onion and peas. , Mix mayonnaise, sour cream and sugar; spread over top. Sprinkle with cheese and bacon. Refrigerate, covered, 12 hours or overnight.

24 HOUR FRUIT SALAD

Steps:

• In the bottom of a double boiler, bring 1 inch water to simmer. Combine eggs, lemon juice, and sugar in top of double boiler and cook until thickened, about 10 to 12 minutes. Remove from heat and cool completely.
• Using a standing mixer or electric hand mixer, whip heavy cream until stiff peaks form. Fold in cooled custard sauce until combined.
• In a large bowl, add grapes, pineapple, oranges, cherries, marshmallows, and banana. Pour cream sauce over and stir to combine. Refrigerate at least 8 hours or up to 24 hours before serving.

TWENTY-FOUR HOUR SALAD

Steps:

• Cook egg yolks and lemon juice, over a double boiler, while whisking constantly until slightly thickened. Cool. Whip the cream and mix with egg yolk and juice mixture. Combine grapes, marshmallows and pineapple. Fold in whipped cream mixture. Place in serving bowl and refrigerate for 24 hours.

OVERNIGHT FRUIT SALAD

Steps:

• In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool. , In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.

TWENTY FOUR HOUR FRUIT SALAD

Steps:

• Mix eggs, vinegar and sugar in the top of double boiler, heat, stirring constantly until smooth and thick.
• Remove from heat, add butter, stirring until incorporated.
• Pour into large, preferably glass bowl.
• Put into fridge and chill thoroughly- about 1 hour.
• Add the rest of the ingredients, mix and put back into the fridge for 24 hours.
• Decorate with marashino cherries.

TWENTY-FOUR HOUR SLAW

Steps:

• Bring vinegar, sugar, mustard, and salt to a boil. Remove from heat. Combine salad oil, cabbage and onion. Pour hot sauce over cabbage mixture. Cover and refrigerate. Will keep about 3 weeks in refrigerator.

24 HOUR FRUIT SALAD

Steps:

• The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day.
• On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.
• Mix the pudding mix and milk together until thick.
• Fold the whipped cream and pudding together.
• Fold the fruits and marshmallows into the cream and pudding mixture.
• Refrigerate overnight.