Tomorrows Salad By Betty Bakes Recipes

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TOMORROW'S SALAD BY BETTY BAKES



Tomorrow's Salad by Betty Bakes image

Make and share this Tomorrow's Salad by Betty Bakes recipe from Food.com.

Provided by Pioneer

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 cup milk
4 cups marshmallows
1 (10 ounce) can crushed pineapple, well drained
1 cup whipping cream, whipped

Steps:

  • Heat the milk in a medium saucepan.
  • Add 4 cups marshmellows, blend and stir until melted and blended.
  • Cool it until it mounds.
  • Add pineapple& whipped cream.
  • Stir, cover and put in fridge.
  • Serve tomorrow.

Nutrition Facts : Calories 445.8, Fat 24.4, SaturatedFat 15.1, Cholesterol 90.1, Sodium 93.2, Carbohydrate 56.3, Fiber 0.6, Sugar 39.1, Protein 4.4

BETTY SALAD



Betty Salad image

From Toledo - a famous salad here that I can't believe hasn't alreayd been posted! http://en.wikibooks.org/wiki/Cookbook:Betty%27s_Salad

Provided by Stacey in BG

Categories     < 15 Mins

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 11

5 ounces Baby Spinach
6 hard-boiled eggs, diced
8 ounces fresh bean sprouts
1 lb bacon, fried and crumbled
1 cup oil
3/4 cup sugar
1/4 teaspoon salt
1/3 cup catsup
1/4 cup vinegar
1 tablespoon Worcestershire sauce
1 small onion, fine dice

Steps:

  • Layer all salad ingredients in the order posted.
  • Mix dressing ingredients - chill for approx 1 hour to blend.
  • Serve and enjoy!

BETTY'S SALAD



Betty's Salad image

Betty's Salad is a regional, Midwest salad created by Betty Timko and featured as a menu item at her restaurant, Timko's Soup and Such, in Toledo, Ohio. The restaurant was located in a brick building at the Northwest corner of Sylvania and Douglas Roads of the Devaux Village strip mall in West Toledo. After Betty died, the restaurant closed, and her signature salad dressing is still produced and distributed at regional grocery stores.

Provided by Big Daddys Cookin

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 (12 ounce) package spinach
6 hard-boiled eggs, sliced
1 (6 ounce) can bean sprouts, drained
1 (6 ounce) can water chestnuts, drained and sliced (a second can is optional, depending on the recipe you follow )
1 lb fried bacon, crumbled
1 cup salad oil
3/4 cup sugar
1/4 teaspoon salt or 1/4 teaspoon salt, to taste
1/3 cup catsup
1/4 cup white vinegar
1 tablespoon Worcestershire sauce
1 small-to-medium onion

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.

Nutrition Facts : Calories 726.8, Fat 54.1, SaturatedFat 12.5, Cholesterol 203.9, Sodium 1667.5, Carbohydrate 32.2, Fiber 2.2, Sugar 24.3, Protein 28.9

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