This recipe comes from a packet of Knox Unflavored Gelatine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

BASIC LEMON GEL
(FOR DESSERTS)

1 envelope Knox Unflavored Gelatine
1/2 cup cold water
1/3 cup sugar
1/8 teaspoon salt
1 cup boiling water
1/4 cup lemon juice

Sprinkle gelatine on cold water to soften. Add sugar, salt, boiling water and stir until thoroughly dissolved. Add lemon juice, stir and pour into mold. Chill. MAKES 4-6 SERVINGS.

NOTE: For salads, make the Basic Lemon Gel as above, using 1/2 teaspoon salt instead of 1/8 teaspoon salt

BASIC ORANGE GEL–Make as for Basic Lemon Gel, using 1/4 cup cold water, 1 cup boiling water, 1/2 cup orange juice, 1 tablespoon lemon juice, 1/4 cup sugar and 1/8 teaspoon salt.

This recipe was clipped from a newspaper and found in a large collection, date unknown but there’s an advertisement on the back for Sumner Butter at 75 cents per pound so it’s fairly old. Recipe is typed below along with a scanned copy.

Peaches ‘n’ Cream Dessert-Salad

IT’S A DESSERT — it’s a salad, depending on the occasion. For lunch serve this with finger sandwiches and iced tea, for dinner put on greens and top with sour cream, for dessert decorate with dollop of whipped cream, for family reunion picnic, take salad, pan and all, right to the spot and cut in squares there.

CREAM LAYER

Three-oz. pkg. lemon gelatin
One cup boiling water
One cup orange juice
One pkg. (2 1/8-oz.) whipped topping mix
Three-oz. pkg. cream cheese, softened
One fourth cup chopped pecans

PEACH LAYER

Three-oz. pkg. lemon gelatin
One cup boiling water
One can (1 lb. 5-6-oz.) peach pie filling

For Cream Layer: dissolve gelatin in boiling water; add orange juice. Refrigerate until slightly thickened.

Prepare topping mix according to package directions; blend in cheese; stir in pecans. Fold into gelatin mixture and pour into 9x9x2-inch pan. Chill until almost firm.

For Peach Layer: dissolve gelatin in boiling water; stir in pie filling; let cool. Pour over top of first layer. Chill until firm.–Cut in 9 squares or 12 pieces. Serve on crisp salad greens, if desired.–Yields 9 or 12 servings.

This recipe comes from a Miracle Whip label that was published in 1992 and found in a large collection. Recipe is typed below along with a scanned copy.

QUICK POTATOES AU GRATIN
Prep time: 10 min.
Cooking time: 55 min.

1 package (16 ounces) frozen Southern-style hash brown potatoes
2 cups (8 ounces) KRAFT Natural Shredded Sharp Cheddar Cheese
1 can (10 3/4 ounces) cream of chicken soup
1 cup MIRACLE WHIP Salad Dressing
1/2 cup chopped onion
1/8 teaspoon pepper
2 cups crushed POST TOASTIES Corn Flakes
2 tablespoons PARKAY Margarine, melted

Heat oven to 350°F. Mix potatoes, cheese, soup, salad dressing, onion and pepper. Spoon into 12×8-inch baking dish. Sprinkle with combined crushed corn flakes and margarine. Bake 45 to 55 minutes or until thoroughly heated. Makes 6 servings.

This recipe comes from a Miracle Whip label that was published in 1992 and found in a large collection. Recipe is typed below along with a scanned copy.

CHEESY HAM CASSEROLE
Prep time: 15 min.
Cooking time: 30 min.
Microwave cooking time: 10 min.

2 cups fresh or frozen broccoli flowerets, thawed
1 1/2 cups (6 ounces) KRAFT Natural Shredded Sharp Cheddar Cheese, divided
1 1/2 cups coarsely chopped ham
1 1/2 cups (4 ounces) rotini, cooked, drained
1/2 cup MIRACLE WHIP Salad Dressing
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/4 cup milk
3/4 cup seasoned croutons (optional)

Heat oven to 350°F. Mix all ingredients except 1/2 cup of the cheese and croutons. Spoon into 1 1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese and croutons. Bake 30 minutes or until thoroughly heated. Makes 6 servings.

MICROWAVE:

Prepare as directed. Spoon into 1 1/2-quart microwave-safe casserole. Sprinkle with remaining 1/2 cup cheese. Microwave on HIGH 8 to 10 minutes or until thoroughly heated. Top with croutons.

This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (recipe was across two columns so I snipped them together).

COLESLAW

3 tablespoons cider vinegar
2 tablespoons sugar
1 teaspoon each salt and celery seed
3 tablespoons oil
1 small head cabbage (about 1-1/2 pounds), shredded coarse (10 cups)
1/2 cup minced green pepper
4 medium-size green onions including tops, minced

In large bowl stir vinegar, sugar, salt and celery seed until sugar and salt are dissolved. Stir in oil. Add remaining ingredients; toss well. Cover and refrigerate 4 to 6 hours. Makes 8 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.

Mystery Salad

1 can (16 ounces) stewed tomatoes
8 drops hot pepper sauce
1 package (3 ounces) raspberry flavored gelatin

Drain juice from tomatoes, add enough water to make 1 1/2 cups liquid. Bring to a boil, remove from heat and add raspberry gelatin. Stir to dissolve gelatin. Add tomatoes and hot pepper sauce, stir well. Pour into 4 x 8 inch glass baking dish or favorite salad mold. Chill until firm.

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

Fluffy Apple Salad

1 dozen apples, peeled and diced
1/2 cup raisins
1 cup marshmallows
1/2 cup nuts
2 cups whipped topping

Combine all ingredients in order listed. Makes a great salad or dessert.

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

MRS. SIMON says children as well as adults will go for the prune dessert. She suggests garnishing with whipped cream.

Sue’s Prune Pudding

1 cup cooked prunes
1/2 cup graham cracker crumbs
1 15-ounce can sweetened condensed milk
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup chopped nuts
1 tablespoon melted butter
1 teaspoon vanilla

Quarter pitted prunes. Combine with other ingredients. Turn into buttered baking dish and bake at 350 degrees for 35 minutes.