Best 8 Aunt Paulines Salad Recipes

AUNTIE MIDGE'S HAWAIIAN SALAD

Steps:

• Mix fruit cocktail, pineapple, mandarin oranges, and marshmallows together in a large bowl; add sour cream and stir to coat fruit completely.
• Refrigerate 4 hours to overnight.

AUNT MABEL'S MOLDED AVOCADO SALAD WITH TOASTED PECANS

Steps:

• In a medium bowl, dissolve the gelatin in the boiling water. In another bowl, mix together cream cheese, celery, avocado, 1/2 cup mayonnaise, and salt. Mix in onion juice, if using. Gradually stir in the gelatin mixture. Pour into an 11x7 inch glass baking dish, and refrigerate until set.
• Cut the gelatin salad into squares, and serve each square on top of a leaf of butter lettuce. Make the salad dressing by mixing the 1/2 cup mayonnaise with confectioners' sugar and lemon juice to taste. Drizzle dressing over squares, and garnish with toasted pecans.

AUNT GERT'S MACARONI SALAD (PAULA DEAN) RECIPE - (4.4/5)

Steps:

• Combine all ingredients. Add pasta last. Mix well. Refrigerate overnight. Mixture will be soupy at first, but it will thinken as it chills.

AUNT NANCY'S GRAPE SALAD

Steps:

• In a medium bowl, blend together the frozen whipped topping and cream cheese. Fold in grapes. Serve immediately, or chill for 30 minutes. This is pretty garnished with a small bunch of red grapes.

AUNT PAULINE'S FRUIT SALAD

Steps:

• Drain the juice from all the fruits; discard, or use for something else.
• Put sour cream in bowl.
• Add remaining ingredients in the following order, stirring to blend after each ingredient is added - pineapple, marshmallows, nuts, mandarin oranges, cherries. Add coconut last.
• NOTE: Stir the mandarin oranges and maraschino cherries carefully, as they have a tendency to tear apart if mixed too hard.

AUNT ELEANOR'S POTATO SALAD

Steps:

• In a large saucepan of cold water add potatoes. Bring to a boil and cook just until tender. Drain and cool. Cut potatoes into 1-inch pieces. In a separate pan add eggs to cold water and bring to a boil. Simmer for about 10 minutes. Drain and cool eggs under cold running water. Peel eggs and mash with a fork. Add mayonnaise, mustard, celery, pickle or relish and vinegar. Stir well to combine. Pour dressing over potatoes and toss to coat. Season to taste with paprika and salt. Refrigerate until cool before serving.

AUNT PAULINE'S LEMON SPONGE CAKE

Steps:

• Beat egg yolks until thick and lemon colored.
• Gradually add sugar then extracts.
• Fold in flour sifted with salt a little at a time.
• Beat egg white until foamy, add cream of tartar and beat until they form moist glossy peaks.
• Gold into egg yolk mixture.
• Bake in ungreased tube pan in 325 degree oven, one hour.

AUNT FANNIE'S DINNER

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.