This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Dill Macaroni Salad

WE ARE CRAZY about raw cauliflower and this salad is so refreshing in the Summer. It’s good as soon as it gets cold, but it’s super if you leave it overnight.

Two cups elbow or shell macaroni
Two cups chopped raw cauliflower
One green pepper, chopped
One-half cucumber, chopped
Two tbsps. dill weed
One and one-half tbsps. dill seed
Salt to taste
One cup mayonnaise

Cook macaroni according to package directions; drain and rinse with cold water. Combine macaroni with remaining ingredients and refrigerate.–Yields four to six servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

THIS MAY be fixed in the blender for those who do not like lumps of cottage cheese.

Calorie Counter’s Salad

One 16-oz. carton skim milk cottage cheese (small curd)
One env. diet gelatin (any flavor) 2-cup size
One 8-oz. can crushed pineapple in natural juices, drained

Sprinkle dry gelatin over cottage cheese and add pineapple. Stir to mix thoroughly; cover and refrigerate. May be eaten in an hour, but is best if allowed to stand longer.–Yields six servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Quick & Creamy Salad

One 16-oz. carton cottage cheese
Three-oz. pkg. orange gelatin
One small can mandarin oranges
One small carton Cool Whip
One can (No. 303) pineapple chunks

Pour gelatin (directly from box) over cottage cheese. Drain oranges and pineapple and stir with Cool Whip into cheese mixture. This can be made ahead of time and keeps for several days in the refrigerator. If a little moisture appears, simply stir.–Yields six to eight servings.

This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

COTTAGE FRUIT SALAD

2 1-lb. 1-oz. cans fruit cocktail
1 envelope unflavored gelatin
3 cups cottage cheese
2/3 cup Miracle Whip
1/4 cup toasted slivered almonds
1/2 teaspoon salt
Lettuce

Drain fruit cocktail, reserving 1/2 cup syrup. Soften gelatin in reserved syrup; stir over low heat until dissolved. Cool. Add to combined cottage cheese, salad dressing, nuts and salt, mixing until blended. Spoon into individual ring molds. Chill until firm. Unmold on lettuce-lined plates. Fill the center of the molds with fruit cocktail. Makes eight servings.

This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

GINGER PEACH MOLD
(Monday, August 19)

1 box (3 ounces) orange-flavor gelatin
1 cup hot water
1 bottle (7 ounces) ginger ale
1 cup thinly sliced peeled peaches
Whipped topping flavored with ginger

Dissolve gelatin in the hot water. Add ginger ale and chill until thickened but not firm. Add peaches and put in 4 individual molds or bowl. Chill until firm. Unmold or spoon into dessert dishes and serve with whipped topping. Makes 4 servings. Note Mold can also be served as a salad. Garnish with greens and serve with dairy sour cream flavored with ginger.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Summer Treat

MAKE THIS PEACHY Rice Mold in the cool of the morning and you’ll be heaped with warm compliments when you serve it at your garden club’s Summer party or to top off a family cookout.

For extra flavor, add 1 teaspoon brandy extract to the water in which the rice is cooked.

Ingredients are: 1 can (1 lb.-4 oz.) sliced peaches, chopped; water, 1 package (3-oz.) lemon flavored gelatin, 1 cup cooked rice, 2 bananas, mashed; 1 tablespoon lemon juice, and 1 cup heavy cream, whipped and sweetened to taste.

Drain peaches; add enough water to sirup to make 2 cups. Heat liquid to boiling; pour over gelatin; stir until dissolved. Cool until slightly thickened. Stir rice, peaches, bananas and lemon juice into gelatin. Fold in whipped cream. Turn into 6-cup mold; chill until firm. Garnish with additional peach slices or fresh Bing cherries and whipped cream.–Yields 6 servings.

This recipe was clipped from a magazine and was a promo piece by Van de Kamp’s. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

MEXICAN SALAD RECIPE

3 oranges
1 red onion
1-2 oz. can sliced ripe olives
1 head lettuce
1/4 cup red wine vinegar
1/3 cup vegetable oil
1 Tbsp. ketchup
1 Tbsp. sugar
1/2 tsp. garlic salt
1/4 tsp. chili powder

Peel and thinly slice both oranges and onions. Drain olives. Tear lettuce into bite size pieces. Combine oranges, onions, olives and lettuce. Mix remaining dressing ingredients together. Pour dressing over salad and mix lightly.

Serves 6-8

This recipe was clipped from a magazine and published in 1984. Recipe is typed below along with a scanned copy.

Blueberry Salad

First Layer:

1 package (3 ounces) raspberry flavored gelatin
2 cups hot water

Dissolve gelatin in hot water and pour into 9 x 13 inch pan. Allow to set. Note: Allow each layer to set well before adding the next.

Second Layer:

1 envelope unflavored gelatin
1/2 cup cold water
1 scant cup sugar
1 cup dairy half and half cream
1 package (8 ounces) cream cheese, at room temperature
1/2 cup chopped nuts
1 teaspoon vanilla

Dissolve gelatin in cold water. Heat cream with sugar, do not boil. Stir in dissolved gelatin. Add vanilla and cream cheese. Stir until creamy. Let cool and add nuts.

Third Layer:

1 package (3 ounces) raspberry flavored gelatin
1 cup boiling water
1 can (16 ounces) blueberries

Dissolve gelatin in boiling water, cool. Add blueberries, including juice. Refrigerate before serving.