This list of recipes is listed on the back of a promo piece for Baskin-Robbins, the other side is their 31 Flavor List – August 1974. This was found in a large collection and I have the recipes typed below along with a scanned copy (recipe side only).

FRESH FRUIT DAIQUIRIS

1/2 cup water or light rum
1/2 cup crushed ice
3 large scoops Baskin-Robbins Daiquiri Ice Fruit…add one of those listed below

4 large ripe strawberries, or 1/2 cup raspberries, or 1/2 cup blueberries, or 10 unpeeled apricot halves.

Place ingredients in blender in order listed. Turn to low, then to high. Mix just until smooth. Makes 4 servings.

FROSTY ORANGE COOLER

For 2 servings, combine a cup of fresh orange juice with a cup of grapefruit-flavored soda. Pour into 2 tall glasses. Top each glass with 2 small scoops of Orange Sherbet. Garnish each with a cartwheel of fresh orange.

CELEBRATION STRAWBERRY PUNCH

Spoon two quarts of Chilled Strawberry Sherbet, in large chunks, into a punch bowl. Pour 3 quarts of chilled ginger ale or champagne over sherbet. Stir gently; let stand 5 minutes. Makes about 30 punch cup servings.

SANGRIA ICE WITH FRUIT MEDLEY

Freeze scoops of Sangria Ice ahead of time. Prepare and chill a bowl of fresh summer fruits; sliced peaches, halved strawberries, watermelon, honey dew and cantaloupe balls. At serving time, arrange the Sangria Ice scoops in the center of a pretty shallow bowl and arrange the chilled fruit around them. Let guests help themselves to their favorite sections of fruit and place them, with a scoop of Sangria Ice, on their plates. Welcome refreshment!

PARFAITS FOR SUMMER

The word for these wonderful desserts in French is “perfect.” Especially so when they are made of true-flavored sherbets and ices like Fruit Tree Sherbet, Lime Ice, Chilled Strawberry Sherbet, Sangria Ice, Daiquiri Ice and Orange Sherbet. Layer two or three of these in parfait glasses or juice glasses, top with a bright berry and freeze for later enjoyment.

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).

24 Hour Salad

Cook in double boiler:

3 egg yolks
1/2 cup sugar
1/4 cup cream
Juice of 2 lemons

When cool, whip 3/4 cup cream and add:

1 can pineapple
1 lb. marshmallows (cut small)
1 can white cherries or grapes

Mix and let stand several hours. Don’t add marshmallows until about ready to serve, they get too soaked.

Take marshmallows out of pkgs some few hours before using. If allowed to dry a little they will not stick together so much.

Makes sufficient for 10.

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.

Raw Cranberry Salad

Chop up 2 cups cranberries
2 T sugar
Small can drained crushed pineapple

(Let this set overnight)

(Noon next day) 1 cup sm marshmallows. Just before you eat add 1/2 pint whipping cream – place on lettuce leaves.

This handwritten recipe card was found in a large collection, date unknown. Recipe is typed below along with a scanned copy (a few spelling errors corrected).

Charlie’s Potato Salad

2 lb potatoes (cooked & diced) 5 to 6 med potatoes
1/4 c. chopped green onions
small amt. chopped pimento
green pepper chopped
2 hard cooked eggs

Dressing

1/2 cup whipping cream (whipped)
1 c. Hellmann’s Blended Mayonnaise
1/2 tsp sugar
3/4 tsp salt
Dash pepper
1/2 tsp mustard

This handwritten recipe card was found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).

3 Bean Salad

1 can string beans (drained)
1 can wax beans ( ” )
1 can red kidney beans strained & washed
1 c. sugar
1 c. wine vinegar
1/4 c. oil
3 stalks celery sliced thin
One onion sliced thin

Mix all together; refrigerate; marinate stirring often.

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 Vegetable Relish

1 package (3 oz.) Lemon or Lime flavor JELL-O Brand Gelatin
3/4 teaspoon salt
1 cup boiling water
3/4 cup cold water
2 tablespoons vinegar
2 teaspoons grated onion
1/2 cup finely chopped cabbage
1/2 cup grated carrot
1/4 cup finely chopped celery
3 tablespoons chopped green pepper

Dissolve gelatin and salt in boiling water. Add cold water, vinegar and grated onion. Chill until thickened. Fold in vegetables. Pour into 3- or 4-cup mold. Chill until firm, about 3 hours. Unmold. Garnish, if desired. Makes 5 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.

Creamy Fruit Salad

1 can (8 3/4 oz.) fruit cocktail
1 package (3 oz.) Apricot flavor JELL-O Brand Gelatin
1 cup boiling water
1 package (3 oz.) cream cheese
1/3 cup HELLMANN’S / BEST FOODS Real Mayonnaise

Drain fruit, reserving syrup. Add water to syrup to make 1/2 cup. Combine gelatin and boiling water in electric blender. Cover and blend at low speed until dissolved, 1 minute. Add measured liquid, cream cheese and mayonnaise; cover and blend on high speed, 15 seconds. Chill until slightly thickened. Fold in fruit. Spoon into 6 individual molds and chill until firm, about 2 hours. Unmold. Garnish, if desired. Makes 6 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.

Lime-Yogurt Salad

1 can (8 1/2 oz.) pear halves
2 packages (3 oz. each) Lime flavor JELL-O Brand Gelatin
2 cups boiling water
1 container (8 oz.) vanilla-flavored yogurt

Drain pears, reserving 1/2 cup syrup; slice pears. Dissolve gelatin in boiling water. Measure 1 cup gelatin; blend in yogurt and pour into 8-inch square pan. Chill until set but not firm. Add measured syrup to remaining gelatin and chill until slightly thickened. Arrange pear slices on gelatin-yogurt layer and top with clear gelatin. Chill until firm, about 3 hours. Cut into squares. Garnish, if desired. Makes 9 servings.