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.

EASY CARROT CAKE
Prep time: 25 min.
Cooking time: 35 min.

CAKE

1 1/4 cups MIRACLE WHIP Salad Dressing
1 package (2-layer size) yellow cake mix
4 eggs
1/4 cup water
2 teaspoons ground cinnamon
2 cups finely shredded carrots
1/2 cup chopped walnuts

FROSTING

1 package (8 ounces) PHILADELPHIA BRAND Cream Cheese, softened
1 tablespoon vanilla
3 to 3 1/2 cups sifted powdered sugar

Cake: Heat oven to 350°F. Beat salad dressing, cake mix, eggs, water and cinnamon at medium speed with electric mixer until well blended. Stir in carrots and walnuts. Pour into greased 13×9-inch baking pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Frosting: Beat cream cheese and vanilla at medium speed with electric mixer until well blended. Gradually add sugar, beating until light and fluffy. Frost cake. Makes 10 to 12 servings. Variation: Substitute 1 container (16 ounces) ready-to-spread cream cheese frosting for frosting recipe.

This old recipe was written on a sheet of lined paper and found in a large collection, date unknown. It’s quite yellowed and stained with age and use. Recipe is typed below along with a scanned copy.

Pineapple Marlow

One No. 2 can crushed pineapple
24 marshmallows
2 tablesp. lemon juice
1/2 pint whipping cream

Drain pineapple juice (about 1 cup), melt marshmallows in hot juice in double boiler. Remove from fire, add crushed pineapple to lemon juice. Cool till slightly thickened. Whip cream & fold into first mixture. Pour into trays & freeze 4 hrs. No need stirring.

This recipe was written on a lined index card and found in a large collection, date is marked as 1978. Recipe is typed below along with a scanned copy.

Red Raspberry Salad

1 pkg red Rasp Jello
1 c. hot water
1 pkg red rasp. frozen
1/2 c whip cream
1/2 c small marshmallows
1 pkg (3 oz) cream cheese

Dissolve gelatin in hot water. Add rasp & juice. Pour into 5×8 inch loaf pan, chill until firm. Whip together cream, marshmallows and cream cheese until stiff. Spread over gelatin mixture & 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.

Lemon Salad

2 lemon Jello
Vernan’s Ginger Ale
Sm can crushed pineapple
1 red apple diced
1 banana sliced
1 c ginger ale

Drain pineapple – add water to equal 2 1/2 cup of liquid. Heat 1 1/2 cup of the liquid (hold back 1 cup) to dissolve Jello — add 1 c of ginger ale & pour into mold to chill.

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

Broccoli Salad

1 or 2 bundles of broccoli
1 c sunflower seeds
1 c raisins

Dressing —

1 # bacon crumbled (12 oz)
1 c Miracle Whip (not mayonnaise)
1/2 c sugar
2 T white vinegar

Mix dressing – separately & add to salad.

This handwritten recipe was found in a large collection, date unknown. Recipe is typed below along with a scanned copy of both front and back.

24 Hr. Fruit Salad

3 beaten egg yolks
2 tbsp sugar
2 tbsp vinegar
2 tbsp pineapple syrup
1 tbsp butter
dash salt
2 cups drained canned pitted white cherries
2 cups ” ” pineapple tidbits
2 pared oranges – cut in pieces drained
2 cups tiny marshmallows
1 cup heavy cream whipped

Combine egg yolks, sugar, vinegar, pineapple syrup, butter and salt in top of double boiler. Cook over hot water, not boiling, till thick stirring constantly. Cool.

Stir in fruit & marshmallows.

Fold in whipped cream.

Spoon into bowl.

Chill 24 hrs in refrigerator – to blend.

Trim with maraschino cherries, grapes, orange sections.

Makes 6 to 8 servings.

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

Vegetable Salad

1. Chopped lettuce over bottom 1/2-1″-in 9x 12 pan.
2. Chopped celery – 2 stalks.
3. Grate 2 carrots.
4. Sprinkle uncooked frozen peas – 1 pkg.
5. Chopped onion.
6. Frost with 1 pint Miracle Whip.
7. Sprinkle with thin layer of sugar.
8. Refrigerate overnight.
9. Before serving, sprinkle on 4-5 chopped hard boiled eggs, 5-6 strips crisp bacon that have been crumbled.
10. Store in 9×12 tupperware or covered pan.

Keeps for 4 days.

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

7 Layer Salad

1 lb. pkg. spinach – bottom layer
1 head lettuce – layer (2)
6 hard boiled eggs (3)
1 medium onion (4)
1/2 lb. bacon – cook & crumble (5)
1/2 pkg. frozen peas – just rinse off ice and drain (6)
1 tsp. sugar, salt & pepper
Cream together 2 c. mayonnaise; 1 c. sour cream (7)
Grate 1 lb. swiss cheese & sprinkle on top.

Make sure dressing stays on top for over night in refrigerator. 12 to 14 hours.

Mix before you serve.

This is a large recipe so I half everything for smaller group or family.