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

Palm-Aire Salad Nicoise

2/3 cup of HELLMANN’S Light or Cholesterol Free Reduced Calorie Mayonnaise
2 tablespoons Dijon mustard
2 tablespoons skim milk
1 clove garlic, minced
1 pound small new potatoes, halved, cooked and cooled
2 cans (6 1/2 oz each) tuna packed in water, drained
1 yellow, red or green pepper, cut in strips
1 1/2 cups cut fresh green beans, cooked or 1 package (10 oz) frozen cut green beans, thawed
1 cup halved cherry tomatoes
1/4 cup minced red onion
Lettuce

In large bowl combine mayonnaise, mustard, milk and garlic. Add potatoes, tuna, yellow pepper, green beans, tomatoes and onion; toss to coat. Cover; chill. Serve on a bed of lettuce. Makes 8 servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below (a couple corrections made) as well as a scanned copy.

Sweet ‘N’ Spicy Salad Ring

Two cans (13 1/2-oz. each) pineapple tidbits
Three-inch stick cinnamon
One-half tsp. whole cloves
One-half tsp. whole allspice
Two tbsps. white wine vinegar
Two pkgs. (3-oz. each) strawberry gelatin
Two cups boiling water
One-half cup coarsely chopped pecans
One-half cup mayonnaise
One-half cup sour cream
One tsp. lemon juice

Drain pineapple, reserve sirup. In saucepan, blend reserved sirup and spices: heat until boiling. Cover; simmer 10 minutes. Strain out spices; add vinegar and pineapple tidbits. Cover; let stand overnight.

Dissolve gelatin in boiling water. Drain spicy pineapple sirup into measuring cup; add enough cold water to make one and one-half cups liquid. Stir into gelatin mixture. Refrigerate until mixture begins to thicken. Set aside one-half cup pineapple tidbits for dressing. Add remaining pineapple to gelatin mixture. Stir in pecans. Pour into four and one-half cup ring mold; chill until firm.

Mix together mayonnaise, sour cream and lemon juice. Stir in remaining one-half cup pineapple tidbits. Unmold salad onto chilled serving plate; spoon mayonnaise-pineapple dressing in center.

Yields 8-10 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.

Dump Salad

1 medium (no. 303) can crushed pineapple, well drained
1 pint cottage cheese (creamed)
1 3-ounce package gelatin (use lemon)
1 9-ounce carton Cool Whip

Do not dissolve gelatin. Add it dry from package to the pineapple and cottage cheese. Stir to blend. Fold into Cool Whip. Chill overnight or for 2 or 3 hours.

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

Heavenly Pineapple

3-ounce package lemon flavor Jell-O
3/4 cup pineapple juice
1 tbsp. lemon juice
1 1/4 cup drained, crushed pineapple
1 cup shredded Cracker Barrel sharp cheddar cheese (1/2 stick)
1 cup heavy whipped cream or Dream Whip

Dissolve Jell-O in 1 cup boiling water. Add pineapple juice and lemon juice. Chill until slightly thick. Then, fold in crushed pineapple, cheese, and whipped cream. Pour into 1 1/2 quart mold. Chill until firm and unmold.

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

Cherry Cheese Salad

1 6-ounce package cherry Jell-O
2 cups boiling water
1 cup ice water
1 can cherry pie filling (21 ounces)
1/4 tsp. almond flavoring
1 3-ounce package cream cheese
1/2 cup coarsely chopped nuts

Dissolve Jell-O in boiling water. Add the ice water. Chill until the Jell-O reaches the consistency of egg whites. Add the almond flavoring, cherry filling, cream cheese (which has been cut in small cubes) and nuts. Pour into 9-inch square pan and cut in squares when ready to serve.

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

Cheese Fruit Salad

8 oz. cream cheese, softened
1 med. can fruit cocktail
1 tsp. vanilla
1 to 2 tsp. sugar (if desired)

Drain fruit cocktail, reserving 1/4 cup syrup. In a medium size bowl, mix in cream cheese, sugar, vanilla and syrup until smooth.

Fold in fruit. Refrigerate about one hour.

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

Orange Cottage Cheese Salad

1 16 oz. carton cottage cheese
1 can mandarin oranges, drained
3 cups miniature marshmallows
1 3 oz. package orange flavored gelatin
1 small can pineapple tidbits, drained
1 small carton Cool Whip

Sprinkle dry gelatin over cottage cheese and let stand for a few minutes. Stir well, fold in oranges, pineapple, marshmallows and Cool Whip. Chill. This salad will keep several days in refrigerator.

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

Orange jello salad

1 6 oz. package orange Jello
1 15 oz. container cottage cheese
1 large can mandarin oranges, drained
2 large cans crushed pineapple, drained
1 large container Cool Whip

Mix all ingredients together in large bowl. Pour into 9×13 inch pan and chill.