This recipe was typed on a large recipe card (both sides) and was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

RIBBON SALAD
Serves: 12

1st Layer: (Top layer when turned out)

1 pkg. lime jello
1 cup hot water
1 – 9 oz. can (1 cup) sliced pineapple
2 tbls. lemon juice

Dissolve jello in hot water. Drain pineapple, reserving syrup. Add lemon juice to syrup and enough cold water to make one cup; add to dissolved jello. Chill to partially set. Cut pineapple slices in thirds; arrange in an “S” design in bottom of 10″ x 5″ x 3″ loaf pan. Pour small amount of gelatin mixture over pineapple carefully to keep “S” formation. Chill until set. Then add rest of gelatin mixture. Chill until firm.

2nd Layer:

1 pkg. Lemon Jello
1 cup hot water
2 – 3 oz. pkgs. cream cheese
1/3 cup mayonnaise

Dissolve jello in hot water; chill until thick; then whip until light and fluffy. Blend softened cream cheese and mayonnaise; fold into jello. Pour mixture over lime layer after lime layer is firm and set. Chill until firm.

3rd Layer (Bottom layer when turned out)

1 pkg. of raspberry or cherry (red) jello
1 cup hot water
1 – 14 oz. jar Ocean Spray Cranberry-Orange Relish
1/2 cup cold water
1/2 cup chopped walnuts or pecans
1/4 cup chopped celery

Dissolve jello in hot water; add cold water; mix together cranberry relish, nuts and celery; then stir into gelatin mixture after it has set a little. Chill until firm.

When salad is firm, unmold upside down on an oval platter. Red layer will be on bottom, yellow layer in middle and green layer on top.

Cut in slices at least 1″ thick, then in half.

Serve Sour Cream in side dish or bowl.

This is a promo recipe card for JELL-O that looks like it could be part of a magazine pull-out page and was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Frozen Fruit Salad

1 package (3 oz.) Strawberry flavor JELL-O Brand Gelatin
1 cup boiling water
1 can (6 oz.) frozen concentrated lemonade
3 cups thawed BIRDS EYE COOL WHIP Non-Dairy Whipped Topping
1 can (16 oz.) sliced peaches
1 can (8 1/2 oz.) pear halves

Drain and chop fruits.

Dissolve gelatin in boiling water.

Add concentrate and stir until melted. Chill until slightly thickened. Blend in whipped topping and fold in fruit. Pour into 9×5-inch loaf pan. Freeze until firm, about 4 hours. Unmold and slice. Garnish, if desired.

Makes 12 servings.

This is a promo recipe card for JELL-O that looks like it could be part of a magazine pull-out page and was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Molded Chef’s Salad

2 packages (3 oz. each) Lemon or Lime flavor JELL-O Brand Gelatin
2 teaspoons salt
2 cups boiling water
1 cup cold water
3 tablespoons vinegar
3/4 cup thin cooked ham strips
3/4 cup thin Swiss or process American cheese strips
1/4 cup sliced scallions or red onion
1/2 green pepper, cut in thin strips

Dissolve gelatin and salt in boiling water. Add cold water and vinegar. Chill until thickened. Fold in remaining ingredients. Pour into a 5-cup mold. Chill until firm, at least 6 hours. Unmold. Garnish, if desired. Makes 5 or 6 servings.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (of both sides).

Brian’s Salad

1 c. flour
1 c. chopped walnuts
1 stick oleo

Mix together well. Press in bottom of 9×13 pan. Bake 15 min. 350°.

Cream together: 1 c. XXX sugar & 1 – 8 oz. cream cheese. After creaming sugar & cheese, fold in 1 cup Cool Whip – Add on top of crust.

Mix together:

1 small instant vanilla pudding
1 small instant choc. pudding
With 3 cups cold milk – spread on top of cheese mixture

Top with rest of Cool Whip

Sprinkle with chopped nuts & grated Hershey Bar or choc. sprinkles.

12 oz. Cool Whip or 1 – 9 oz. & 1 – 4 oz.

This is a promo recipe card for JELL-O that looks like it could be part of a magazine pull-out page and was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Sunset Salad

1 package (3 oz.) Orange flavor JELL-O Brand Gelatin
1/2 teaspoon salt
1 cup boiling water
1 can (8 oz.) crushed pineapple in juice
1 tablespoon lemon juice or vinegar
1 cup coarsely grated carrot

Dissolve gelatin and salt in boiling water. Add pineapple with juice and lemon juice. Add carrots and pour into individual dishes. Chill until set, about 1 hour. Garnish, if desired.

Makes 6 servings.

This recipe article was published in Parade Magazine, 1967, and found in a large collection. Recipe is typed below along with a scanned copy of the article (page was too large for scanner so it’s just a partial)–click picture to view larger size.

A SALAD OF BEANS AND GREENS

by Beth Merriman
PARADE FOOD EDITOR

When enough of Sunday’s roast is leftover to slice and serve for a second meal, try a vegetable salad as an accompaniment, instead of the usual hot vegetables. Tavern Salad contains a variety of flavorful canned vegetables, zestfully seasoned and tossed with a bottled salad dressing, hearty with cheddar cheese and red wine. Begin the meal with hot soup, quickly prepared from a can or a packaged mix and end with a gelatin dessert of Concord grape flavor and cookies.

Tavern Salad

2 cans (15 ounces each) red kidney beans, well drained
1 can (1 pound) cut green beans, well drained
1 can (1 pound) whole kernel corn, well drained
1 can (4 ounces) pimiento, well drained and coarsely cut
1 1/2 cups diagonally sliced celery
1/4 cup snipped parsley
2 tablespoons capers
1/4 cup minced onion
1 teaspoon Ac’cent
3/4 teaspoon salt
2/3 cup bottled cheddar cheese and red wine salad dressing
Salad greens

Combine kidney beans, green beans, corn, pimiento and celery. Sprinkle with parsley, capers, onion, Ac’cent and salt. Add salad dressing and toss to mix well. Chill. Serve with salad greens and cold, sliced meat. Serves six.

FROM PARADE’S TEST KITCHEN

This is a promo card for Knox Gelatine that is part of a collectible set (of 24), they measure 3 1/4″ x 2 1/4″ (approx). This was found in a large collection of recipes and I’ll be sharing a few of these cards here on RecipeCurio. Date is unknown. Card is typed below along with a scanned copy (of both front and back).

Series 1
No. 9
Set of 24

CHRISTMAS PIE

1 envelope Knox Unflavored Gelatine
1/2 cup sugar, divided
1/8 teaspoon salt
2 eggs, separated
1 1/4 cups milk
1/2 teaspoon peppermint flavoring
1 cup heavy cream, whipped
Green food coloring
9-inch chocolate crumb shell

Mix gelatine, 1/4 cup sugar and salt in medium saucepan. Beat together egg yolks and milk; stir into gelatine mixture. Place over low heat; stir constantly until gelatine dissolves and mixture thickens slightly, about 5 minutes. Remove from heat; stir in peppermint flavoring. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until very stiff. Fold into gelatine mixture; fold in whipped cream. Add enough green food coloring to make delicate green shade. Turn into Chocolate Crumb Shell. Chill until firm. Garnish with wreath of whipped cream, pistachio nuts and cherries. YIELD: One 9-inch pie.

This is a promo card for Knox Gelatine that is part of a collectible set (of 24), they measure 3 1/4″ x 2 1/4″ (approx). This was found in a large collection of recipes and I’ll be sharing a few of these cards here on RecipeCurio. Date is unknown. Card is typed below along with a scanned copy (of both front and back).

Series 1
No. 12
Set of 24

DEEP SEA MOLD

4 envelopes Knox Unflavored Gelatine
2 cups cold water
2 cups sour cream
2 cups salad dressing
2 teaspoons dried dill weed
1 1/2 teaspoons salt
1/3 cup lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon minced onion
1/4 teaspoon Tabasco
4 cans (6 1/2 or 7 ounces each) tuna, drained and flaked
2 1/2 cups finely chopped cooked shrimp
1 1/2 cups chopped celery
1/2 cup chopped green pepper
1/4 cup diced pimiento

Sprinkle gelatine over water in saucepan. Place over low heat; stir constantly until gelatine dissolves, 3 to 5 minutes. Remove from heat; cool. Combine sour cream and salad dressing; stir in dill, salt, lemon juice, Worcestershire sauce, onion and Tabasco. Blend in cooled gelatine mixture. Stir in remaining ingredients. Turn into 12-cup mold. Chill until firm. YIELD: 12 servings.