This is a recipe advertisement page clipped from a magazine and published in 1977 (General Foods Corporation). Recipes for the three different Jell-O Salads are typed below along with a scanned copy of the page (click to view larger size).

Salmon-Dill Mousse

Combine 1 can (7¾ oz.) red or pink salmon, drained and flaked, 1 tablespoon minced onion and 1/2 teaspoon dill weed; set aside. Dissolve 1 package (3 oz.) Lemon flavor JELL-O Gelatin in 1 cup boiling water. Add 1/2 cup cold water and 1 tablespoon lemon juice. Beat in 3/4 cup HELLMANN’S Real Mayonnaise. Pour into shallow pan and freeze 15 to 20 minutes, or until firm about 1 inch from edge but soft in center. Spoon mixture into bowl and beat until fluffy. Fold in salmon mixture. Pour into 3 1/2-cup ring mold. Chill until firm, about 4 hours. Unmold. Garnish if desired. Makes 4 servings.

Melon-Peach Salad

Dissolve 2 packages (3 oz. each) Peach flavor JELL-O Gelatin in 2 cups boiling water; add 1 cup cold water. Measure 1 1/2 cups gelatin; beat in 3/4 cup HELLMANN’S Real Mayonnaise. Pour into 8-inch square pan and chill until set but not firm. Chill remaining gelatin until slightly thickened. Arrange about 1 cup halved cantaloupe balls on mayonnaise-gelatin layer; carefully spoon on clear gelatin. Chill until firm, about 3 hours. Cut into squares. Garnish, if desired. Makes 9 servings.

Neapolitan Vegetable Medley

Dissolve 2 packages (3 oz. each) Lemon flavor JELL-O Gelatin and 1 teaspoon salt in 2 cups boiling water. Add 1 1/2 cups cold water and 3 tablespoons vinegar. Measure 1 1/3 cups into a bowl. Place bowl in larger bowl of ice and water; stir until slightly thickened. Stir in 1 1/2 cups shredded carrots. Pour into 8½x4½-inch loaf pan; chill until set but not firm. Measure 1 cup of remaining gelatin; beat in 1/2 cup HELLMANN’S Real Mayonnaise. Chill over ice until thickened. Stir in 1 cup chopped cabbage, spoon into pan and chill. Chill remaining gelatin over ice until slightly thickened. Stir in 1½ cups chopped spinach and 1 teaspoon grated onion, and spoon into pan. Chill until firm, 4 hours. Unmold. Garnish, if desired. Makes 10 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 (front side only).

Tuna-Macaroni Salad

1 pkg. (6 or 7 oz.) shell macaroni
1 c. cubed cheddar cheese
1 can tuna – drained
3/4 c. sliced sweet pickles
1/3 c. minced onion
1 c. salad dressing
3/4 t. salt
1/4 t. pepper
2 cloves garlic, crushed

Cook macaroni as directed. Drain, rinse with cold water. Combine macaroni, cheese, tuna, pickles, and onion in large bowl. Stir together salad dressing, salt, pepper and garlic. Pour over mix and toss. Cover, chill at least 3 hrs. Serves 6 to 8.

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.

Frozen Apple Salad

Cook stirring constantly till thick and then cool.

1/2 c. (8 1/2 oz.) can juice from crushed pineapple
2 eggs, beaten
1/2 c. sugar
1/8 tsp. salt
3 Tbsps. lemon juice

Stir in:

1 c. pineapple
2 c. chopped apples
1/2 c. chopped celery
1/2 c. chopped nuts

Fold in 1 c. whipping cream, whipped

Place in freezer in muffin cups or pan.

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.

Corn Beef Molded Salad

1 pkg lemon jello (3 oz.) dissolve in scant
3/4 c. boiling water – use fork to stir
1 c. mayonnaise mixed with Jello & cool

1 c. chopped cucumber
1 c. ” celery
1 small onion chopped
1 can (12 oz) corn beef flaked with fork
3 hard boiled eggs chopped fine

Mix all together with Jello.

Place in mold & chill.

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.

Spinach Salad

1 (10 oz) pkg spinach (torn into pieces)
1/2 c. croutons

Sm. bowl:

1/2 c. salad oil } Allow to stand 2 hr. and remove garlic
1 clove garlic }

1/4 c. wine vinegar
1/4 tsp. salt
2 Tbsp. Parmesan cheese
1/4 c. lemon juice
Dash of pepper

Toss Salad

Then add:

Garnish with 2 hard cooked eggs, sliced
6 slices bacon

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.

Mixed Vegetable Salad

1 can (1 lb) mixed vegetables, drained
2 sliced hard cooked eggs

Dressing:

Liquid sweetener to equal 1/4 c. sugar
1/4 c. vinegar, wine
1/4 c. salad oil
1/4 tsp. seasoning salt
Dash garlic powder
Dash of pepper
1/4 tsp. salad herbs

Chill for several hours.

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 (front side only).

Strawberry Pretzel Salad

1 stick of oleo
1 1/2 cups crushed pretzels
1 c. + 3 T sugar
1 8 oz pkg cream cheese
1 8 oz carton of cool whip
1 6 oz pkg strawberry jello
2 10 oz pkg of frozen strawberries

Melt oleo, add 3 T sugar, blend and add crushed pretzels. Spread into 9×13 inch pyrex dish. Bake 10 min. at 350°. Cool. Blend 1 cup sugar with cream cheese and fold in cool whip spread on cooled crust.

Add 2 cups boiling water to 6 oz pkg strawberry jello. Dissolve. Add 1/2 cup cold water. Stir in frozen strawberries. Refrigerate until partially jelled. Pour over cream cheese layer and refrigerate until set.

Here’s a recipe folder from Good Seasons highlighting their salad dressing mixes and various ways you can use them in recipes. This was found in a large collection, date unknown. All the recipe ideas are typed below along with a scanned copy of the folder.

HAVE YOU TRIED THE
NEW GOOD SEASONS
SAUCE & GRAVY MIXES?

14 RECIPE IDEAS
WITH

Good Seasons

SALAD DRESSING MIXES

SLICED EGG SALAD

Arrange overlapping slices of hard-cooked egg (one egg per serving) on a bed of shredded lettuce. Decorate with olive slices or strips of pimiento. Over each individual salad, pour GOOD SEASONS CREAMY RUSSIAN SALAD DRESSING. It’s a perfect flavor complement to eggs!

ANTIPASTO SALAD

Wonderful first course for dinner, or as an accompaniment to drinks. On lettuce-lined individual salad plates, arrange several of the following: cauliflower florets, sliced zucchini, tomato slices, anchovy fillets, olives, small salami slices, onion rings. Pour on GOOD SEASONS ITALIAN SALAD DRESSING and serve. Note: raw mushrooms, marinated overnight in Italian salad dressing, are good too!

ZESTY SHRIMP SALAD

Combine 2 cups diced cooked shrimp and 1/2 cup diced celery with enough GOOD SEASONS CHEESE GARLIC SALAD DRESSING to moisten well. Pile onto lettuce leaves and garnish with hard-cooked egg or tomato wedges. Add hot rolls or biscuits and you have a beautiful luncheon for two!

QUICK CAESAR SALAD

Toss bite-size pieces of romaine or other lettuce with GOOD SEASONS PARMESAN SALAD DRESSING. Add slightly beaten egg; toss until egg disappears. Add croutons and anchovies or ripe olives, if you wish. Easiest fresh Caesar salad in the world — the Parmesan cheese and garlic are already in your dressing!

SPECIAL FRUIT-CHEESE SALAD

The cheese is in the dressing — GOOD SEASONS BLEU CHEESE SALAD DRESSING! Just pour it over a mixture of sliced fruits: oranges, apples, pears, peaches, bananas, melon — whatever is in season. Arrange on lettuce and garnish with grapes.

LUNCHEON SALAD

The prettiest, most flavorful way to use leftover cooked ham, beef, pork, or chicken! Arrange strips of meat, and cheese if desired, on individual bowls of torn salad greens. Surround with tomato wedges; moisten well with GOOD SEASONS OLD FASHION FRENCH SALAD DRESSING. Serve with hot rolls or biscuits.

SENSATIONAL SLAW

Combine 1/3 cup mayonnaise with 1/2 cup GOOD SEASONS ONION SALAD DRESSING. Blend with 1 quart shredded green cabbage, 1 quart shredded red cabbage, and 1 cup seedless grapes. A hit for picnics!

PERFECT CRISP GREEN SALAD

The delicate taste of fresh salad greens (romaine, escarole, iceberg lettuce, etc.) should never be overpowered by the dressing. That’s why the subtle flavoring of GOOD SEASONS OLD FASHION FRENCH SALAD DRESSING is perfect. Wash and drain the greens, chill well, and toss with OLD FASHION FRENCH SALAD DRESSING, made with olive oil or vegetable oil, as your family prefers.

BACON-TOMATO-SPINACH SALAD

Add bits of cooked and well-drained bacon to washed and chilled spinach, broken into bite-size pieces. Toss well with GOOD SEASONS GARLIC SALAD DRESSING. Place on individual salad plates and garnish with tomato wedges and sieved hard-cooked egg. The gentle garlic flavor is just the right accent for this salad!

POTATO SALAD WITH…

NO-CHOP ONIONS–the onions have been chopped for you, in GOOD SEASONS ONION SALAD DRESSING MIX! Blend 1 envelope of mix with 1 cup mayonnaise and 1/4 cup vinegar. Add to 6 cups cubed boiled potatoes, 2 chopped hard-cooked eggs, and 1/2 cup dill pickle. Chill thoroughly. Makes 8 generous servings.

RICE SALAD PROVENCALE

Another meal-in-a-salad-bowl! Add 1 can (7 oz.) tuna, flaked, and 1 small onion, chopped, to 2 cups cold cooked rice. Toss with GOOD SEASONS CREAMY FRENCH SALAD DRESSING, enough to moisten well. Place on lettuce-lined platter with a border of tomato wedges or avocado slices. Makes 2 or 3 servings.

LOOK WHAT YOU CAN DO WITH

Good Seasons and Sour Cream!

Just add one envelope of your favorite Good Seasons Salad Dressing Mix (Italian, Garlic, Bleu Cheese, Cheese Garlic, Old Fashion French, Parmesan or Onion) to 1 pint sour cream. Delicious!

for DIPS: Surround a bowl of Good Seasons and sour cream mixture with potato chips, crackers, corn chips, crisp raw vegetables (carrot sticks, cauliflower florets, celery), or shrimp. *Especially good made with Good Seasons Onion, Italian, Cheese Garlic, or Garlic Salad Dressing Mix.

for SALADS: Toss with mixed greens or assorted fruits. Or use to fill half an avocado or Bartlett pear. *Especially good made with Good Seasons Bleu Cheese, Parmesan, or Old Fashion French Salad Dressing Mix.

for VEGETABLES: Serve a generous spoonful on steaming baked potato, asparagus, broccoli, cauliflower–adds zip to almost any vegetable. *Especially good made with Good Seasons Italian, Garlic, Cheese Garlic, or Old Fashion French Salad Dressing Mix.