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.

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

Chicken Rice Supreme

One-half can condensed cream of mushroom or chicken soup
One cup milk
One-half cup rice, uncooked
Half of envelope (1 1/2-oz.) onion soup mix
Four pieces chicken
Paprika

COMBINE SOUP and milk; reserve one-half cup of the mixture. Combine remaining soup mixture with rice, onion soup mix; pour into baking dish. Arrange chicken pieces on top. Pour reserved one-half cup soup mixture over chicken; sprinkle with paprika. Cover, bake in preheated 325-degree oven 30 minutes. Uncover and bake 15 minutes longer.–Yields two servings, two pieces each.

This recipe was clipped from a magazine and was attributed to actress Angie Dickinson. Recipe was found in a large collection, date unknown (likely the 1980’s or so). Recipe is typed below along with a scanned copy.

ANGIE DICKINSON’S FROZEN CRANBERRY SALAD

1 cup sour cream
1 pkg. (3 oz.) cream cheese, softened
1/2 cup sugar
2 cans (16 oz.) whole cranberry sauce
1 can (8 oz.) crushed pineapple, well drained
1 cup chopped pecans
1 container (8 oz.) frozen whipped topping, thawed
Fresh parsley

In a bowl with electric mixer, combine sour cream, cream cheese, and sugar until well blended. Stir in cranberry sauce, pineapple and pecans. Fold in topping; place in slightly oiled 6-cup mold and freeze.

To serve, dip bottom of mold in sink of warm water until salad loosens itself and invert onto platter. Decorate with parsley. Slice and serve. This salad should be only slightly thawed before serving. Serves 8.

This recipe was clipped from a newspaper and is a promo for Armour Star Sliced Dried Turkey, date unknown. Recipe is typed below along with a scanned copy.

Turkey Salad

1 jar (2 1/2-oz.) Armour Star Sliced Dried Turkey; separate slices and rinse with hot or boiling water; chop
1/2 cup chopped celery
1 hard cooked egg, chopped
1 tablespoon finely chopped sweet pickle
1/3 cup mayonnaise
4 medium tomatoes

Combine turkey, celery, egg and sweet pickle. Stir in mayonnaise; chill. Cut a slice from the top of each tomato; scoop out pulp. Fill tomato shells with mixture.

For variation, top each of 4 slices of bread with 1/4 the turkey mixture, 1 slice American cheese and second slice of bread. Spread bread with butter or margarine; grill on both sides until lightly browned. 4 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.

PINK FRUIT FREEZE

1 8-oz. pkg. Philadelphia Brand Cream Cheese
1 quart strawberry ice cream, softened
1/2 cup Miracle Whip
2 1-lb. 1-oz. cans fruit cocktail, drained
1/3 cup chopped nuts

Combine softened cream cheese, ice cream and salad dressing, mixing until well blended. Fold in fruit and nuts. Pour into 9-inch square pan. Freeze until firm. Place in refrigerator 15 minutes before serving. Cut into squares. Garnish with cherries, mint and holly leaves, if desired. Makes nine servings.