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. 1
Set of 24

MOLDED CHICKEN SALAD

2 envelopes Knox Unflavored Gelatine
1 cup cold water
1 can (10 1/2 ounces) condensed cream of celery soup
1/2 teaspoon salt
2 tablespoons lemon juice
1 teaspoon instant minced onion
1 cup salad dressing
2 tablespoons diced pimiento
1 cup diced celery
2 cups diced cooked chicken

Sprinkle gelatine over water in medium saucepan. Place over low heat; stir constantly until gelatine dissolves, about 4 minutes. Remove from heat; stir in undiluted cream of celery soup, salt, lemon juice, instant minced onion and salad dressing; beat with rotary beater until smooth. Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Add celery and chicken. Turn into a 6-cup loaf pan or mold. Chill until firm. YIELD: 6 servings.

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. 18
Set of 24

ORANGE GEL

1 envelope Knox Unflavored Gelatine
3/4 cup cold water
1/4 cup sugar
1 can (6 ounces) frozen orange juice concentrate, kept frozen
1/2 cup ice water

Sprinkle gelatine over cold water in saucepan. Place over low heat; stir constantly until gelatine dissolves, about 3 minutes. Remove from heat; add sugar and stir until dissolved. Add frozen concentrate; stir until melted. Add ice water. Pour into 4 individual molds or individual serving dishes. Chill until firm. YIELD: 4 servings.

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. 3
Set of 24

HOW TO DISSOLVE GELATINE

DISSOLVING GELATINE…Sprinkle gelatine evenly over cold liquid; do not pour in a heap. Stir constantly over low heat until dissolved…about 2 or 3 minutes. Use a medium saucepan, about 2 quarts, rather than a small one. This provides more surface area and the gelatine dissolves more quickly.

GELATINE IS DISSOLVED…when there are no visible granules in the liquid. Only if gelatine has been completely dissolved will the mold be firm.

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

PICNIC SALAD

1/2 pound Vimco Elbow Macaroni or 6 cups cooked
2 tablespoon flour
2 tablespoon sugar
1 1/2 tablespoon salad oil
3/4 cup canned milk
1 egg, beaten
2 tablespoon cider vinegar
few grains pepper
1 teaspoon dry mustard
1 cup celery, chopped
1 medium onion, chopped
1/4 cup olives, chopped
1 teaspoon seasoned salt
1/2 teaspoon celery seed
6 fried bacon strips, chopped

Cook Vimco Elbow Macaroni as directed on Vimco Package. Drain well. Cool. Mix flour, sugar, salad oil and evaporated milk. Cook and stir over medium heat until thickened slightly. Mix egg, vinegar, pepper and mustard and add gradually to warm mixture. Cool. Toss macaroni, celery, onion, olives, seasoned salt, celery seed and bacon. Add cooled mixture and mix together. Garnish with sliced hard boiled eggs, if desired. Chill 3 hours. Serves 8 to 10.

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

Peachy Orange Ring

1 can (16 oz.) sliced cling peaches, drained
2 packages (3 oz. each) or 1 package (6 oz.) JELL-O Brand Orange Flavor Gelatin
2 cups boiling water
1 1/2 cups cold water or ginger ale
1/2 cup chopped celery
1/4 cup chopped pecans

Set aside 7 peach slices; dice remaining peaches. Dissolve gelatin in boiling water. Add cold water. Measure 1 1/4 cups and pour into 6-cup fluted tube pan. Chill until set but not firm. Chill remaining gelatin until thickened. Arrange the peach slices on set gelatin in pan, pressing down gently almost to bottom of pan; chill. Add diced peaches, celery and nuts to thickened gelatin. Spoon into pan. Chill until firm, about 4 hours. Unmold. Garnish as desired. Makes about 5 1/2 cups or 10 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.

Once a week, take a bean to lunch. You probably know that beans are a high-fiber, high-protein food. But did you know that they’re also high in potassium? Note: Some canned beans can have less potassium and more than 100 times more sodium than the beans you buy dried and cook yourself. Enough said.

Bonus recipe–Three-Bean Salad:

Cook and drain 1 cup each of white marrow beans and red kidney beans. Steam for 5 minutes 1 cup of fresh green beans cut into 1-inch pieces. In a small bowl, mix 1 1/2 tablespoons of olive oil, 3 tablespoons of red wine vinegar, 2 cloves of minced garlic, 1/4 teaspoon of dried oregano and 1/2 teaspoon of black pepper. Pour mixture over beans and chill overnight to develop flavor. Before serving, add 1 large Bermuda or red onion (thinly sliced and separated into rings), 2 stalks of thinly sliced celery and 2 tablespoons of minced parsley. Toss and serve on romaine or other lettuce leaves. Makes 6 servings.

This recipe was clipped from a magazine and found in a large collection, publish date was 1984. Recipe is typed below along with a scanned copy.

Gingered Pear Ring

2 envelopes unflavored gelatin
Water
3 1/2 cups canned pineapple juice
1/2 cup sugar
2 whole ginger, each 1 inch long, cracked
1/4 cup fresh lemon juice
2 medium sized ripe pears

Soften gelatin in 1/2 cup cold water. Place pineapple juice, sugar and ginger in small saucepan. Bring to boil. Reduce heat and simmer, covered, 5 minutes; strain out ginger. Mix lemon juice and softened gelatin. Refrigerate until mixture begins to thicken. Cut unpeeled pears into 1/2 inch cubes (makes 2 cups). Fold pears into gelatin mixture. Pour into 1 quart ring mold. Chill until firm and ready to serve. Just before serving unmold onto serving plate. (Diced peaches or apples may be substituted for the pears.) Serves 6.

This promo recipe for Hunt’s canned tomatoes was clipped from a magazine and published in 1993. Recipe is typed below along with a scanned copy.

SEASHELL PASTA SALAD

1 (12-oz.) pkg. large shell pasta, cooked according to package directions, rinsed with cold water and drained
1 (28-oz.) can Hunt’s Choice-Cut Tomatoes, drained
2 medium carrots, diagonally sliced
1/2 red bell pepper, cubed
1/2 green bell pepper, cubed
1/3 cup sliced green onions
1 (2.25 oz.) can sliced ripe black olives, drained
1 cup Italian salad dressing
1/4 cup grated Parmesan cheese
1/2 teasp. salt
1/4 teasp. pepper

In large bowl, stir together all ingredients until well mixed. Cover and refrigerate 1 hour before serving.

Makes 10 cups salad.