This large recipe sheet was distributed by LOOK Magazine and found in a large collection, date unknown. Recipes are typed below along with a scanned copy (sheet was too large for scanner so only a partial scan is below).

SALADS & DRESSINGS
PRODUCED BY LOOK MAGAZINE

RUSSIAN DRESSING

Combine 1/2 cup chili sauce, 1/2 cup mayonnaise or salad dressing, 1/4 teaspoon dry mustard. Blend well. Yield: 1 cup dressing.

CHEF’S SALAD

Place torn lettuce in salad bowl which has been rubbed with garlic. Heap with strips of cooked chicken or meat (tongue, smoked ham, cold cuts) and cheese (Swiss or American). Add anchovy strips. Serve with French dressing.

TARTAR SAUCE

Combine 1/4 cup pickle relish with 1/2 cup mayonnaise or salad dressing. Mix well. Yield: 3/4 cup dressing.

COLE SLAW

Wash a medium-sized cabbage. Remove outer leaves. Grate cabbage fine. Grate in small peeled onion and a carrot. Season with salt, pepper, paprika, little sugar. Add mayonnaise and lemon juice or French dressing. Mix together. Yield: 6 servings.

ASPIC SALAD

Use immediately-jellying canned aspic or can of jellied madrilene soup to make aspic salad. Combine shredded vegetables with jellied mixture. Pour into a mold. Chill in refrigerator 15 minutes. Serve on lettuce with favorite dressing.

FRENCH DRESSING

Drop into bottom of jar with tight lid: 1 1/2 cups salad or olive oil, 3/4 teaspoon salt, 1/4 teaspoon pepper, whole peeled clove of garlic if you like. Add: 1/2 cup vinegar or lemon juice. Shake well until mixture thickens. Store in refrigerator, Yield: 1 pint dressing.

AVACADO-GRAPEFRUIT SALAD

Cut one fully ripe avocado in half lengthwise. Life out seed, fill center cavity of each half with grapefruit sections (canned or fresh). Serve with French dressing. Yield: 2 servings.

NON-FAT SALAD DRESSING

Combine in shaker-top jar: 1/4 teaspoon salt, 1/4 teaspoon paprika, 1/4 teaspoon mustard, 1/4 teaspoon pepper, 1 teaspoon chopped onion, 1 teaspoon chopped parsley, 1 teaspoon chopped green pepper; 1/2 cup tomato juice. Shake well and chill.

CAESAR SALAD

Stack 6 slices of day-old bread, remove crusts. Dice into 1/2-inch cubes. Brown in oven. Meanwhile, mash 1 clove garlic thoroughly; add to 3/4 cup olive oil or salad oil (or the two combined). Remove croutons from oven and mix with 6 tablespoons garlic-flavored olive oil. Set aside. Wash and chill 3 quarts salad greens. Break pieces into bowl. At table: Add remains of garlic-flavored salad oil, 1 tablespoon Worcestershire sauce. Season to taste with salt and pepper (freshly ground, for fullest flavor). Add 1/2 cup grated Parmesan or crumbled Roquefort or bleu cheese, or a combination of two. Break 1 egg onto greens; halve 3 lemons, squeeze juice directly over egg. Now toss salad lightly, but thoroughly. Finally add marinated croutons. Toss again and serve. Yield: 6 servings.

This promo recipe sheet from Stove Top Stuffing was found in a large collection, date unknown. There are a few recipes for stuffing as well as assorted holiday recipes (pecan pie, clam bisque, mushroom salad, pineapple-cranberry mold, cauliflower almondine). Recipes are typed below along with scanned copies of the recipe sheet (the bottom recipe page is clickable if you’d like to view a larger size).

Clam Stuffing

Drain 1 can (6-1/2 oz.) GORTON’S Minced or Chopped Clams, reserving liquid. Add very hot water to liquid to make 1-1/2 cups. Prepare In-The-Bird Stuffing as directed,* substituting clams and measured liquid for the water.

Mushroom Stuffing

Drain 1 can (6 oz.) BinB Mushroom Pieces and Stems, reserving liquid. Add very hot water to liquid to make 1-1/2 cups. Prepare In-the-Bird Stuffing as directed,* substituting measured liquid for the water and adding mushrooms with the Stuffing Crumbs. Garnish with BinB Whole Mushroom Crowns, if desired.

Pineapple Stuffing

Drain 1 can (8 oz.) DOLE Chunk Pineapple in Juice, reserving juice. Prepare In-the-Bird Stuffing as directed,* substituting reserved juice for part of water. Add pineapple with the Stuffing Crumbs. Garnish with 1 can (8 oz.) DOLE Sliced Pineapple in Juice, drained, if desired.

Walnut Stuffing

Prepare In-the-Bird Stuffing as directed,* adding 1/2 cup PLANTERS Walnuts* with the Stuffing Crumbs. (*Or use PLANTERS Almonds or Pecans.)

*See In-the-Bird Stuffing Recipe on back page

Extra Special Holiday Stuffing Recipes

In-the-Bird Stuffing

Combine contents of Vegetable/Seasoning Packet from 1 package (6 oz.) STOVE TOP Chicken Flavor Stuffing Mix, 1/4 cup butter or margarine, cut in pieces, and 1-1/2 cups hot water in a bowl; stir to partially melt butter. Add Stuffing Crumbs; stir to moisten.

Fill the turkey neck cavity with stuffing; then secure neck skin to cover opening. Stuff body cavity, packing lightly. Fasten opening with poultry pins or skewers.

Do not stuff bird until ready to roast. For 5- to 7-pound bird, use recipe above; for 8- to 12-pound turkey, double the recipe; for 13- to 20-pound turkey, triple the recipe.

Clam Bisque a la Gorton’s

Drain 1 can (6 oz.) Mushroom Stems and Pieces, reserving liquid. Drain 2 cans (6-1/2 oz. each) GORTON’S Minced or Chopped Clams, reserving liquid; combine liquids. Saute mushrooms and 1/2 cup minced onion in 2 tablespoons butter or margarine in saucepan about 10 minutes. Blend in 2 tablespoons flour, 1/4 teaspoon each salt and pepper and 1/8 teaspoon celery salt. Stir in reserved liquids; add clams and simmer 5 minutes. Stir in 2 cups half and half; bring just to a boil. Cool 5 minutes. Pour half the mixture into blender container. Blend until smooth. Return to saucepan and heat. Makes 4 to 6 servings.

Planters Perfect Pecan Pie

Beat 3 eggs slightly in bowl. Mix in 1 cup light corn syrup, 1 cup sugar, 2 tablespoons margarine or butter, 1 teaspoon vanilla and 1/8 teaspoon salt. Add 1 cup PLANTERS Pecan Halves and pour into unbaked 9-inch pie shell. Bake at 400° for 15 minutes. Reduce temperature to 350°; bake 30 to 35 minutes longer or until lightly browned and completely puffed across top. Cool. Garnish as desired.

BinB Savory Mushroom Salad

Drain 2 cans (6 oz.) BinB Broiled in Butter Whole Mushroom Crowns, reserve liquid. Mix liquid with 2/3 cup red wine vinegar and 2 teaspoons brown sugar in saucepan; heat to dissolve sugar. Layer the mushrooms, 2 small onions, sliced and separated into rings, and 2 tablespoons chopped pimento in small crock or jar. Sprinkle with 2 teaspoons dill weed, 2 teaspoons basil leaves and 1/2 teaspoon pepper. Add hot liquid; spoon 4 tablespoons salad oil over top. Chill at least 24 hours; drain. Serve on lettuce leaves; garnish as desired. Makes 8 servings.

Dole Delightful Pineapple-Cranberry Mold

Drain 1 can (8 oz.) DOLE Crushed Pineapple in Juice, reserve juice; add port wine to make 1/2 cup. Dissolve 1 package (3 oz.) JELL-O Brand Cherry Flavor Gelatin in 1 cup boiling water. Break up 1 can (8 oz.) whole berry cranberry sauce. Add to gelatin; add measured liquid. Chill until thickened. Add pineapple, 1 cup diced apple, 1/3 cup chopped walnuts, 1 teaspoon grated orange rind and dash of ground cardamom. Pour into 3-1/2 cup mold. Chill until firm, about 4 hours. Unmold. Garnish with DOLE Chunk Pineapple. Makes 6 servings.

Planters Cauliflower Almondine

Cook 1 medium head cauliflower, broken into large florets, in salted water until tender, about 10 minutes. Reserve 1-1/2 cups of the liquid. Meanwhile, melt 1/3 cup margarine or butter in saucepan; blend in 1/3 cup flour and cook 1 to 2 minutes. Gradually stir in measured liquid.

Cook and stir until mixture comes to a boil and is thickened. Add 1 tablespoon grated lemon rind and 4-1/2 teaspoons lemon juice. Pour about half the sauce over cauliflower; sprinkle with 1/4 cup PLANTERS Sliced Almonds. Serve with remaining sauce. Makes 6 servings.

This promo recipe folder by Mazola is packed with recipes and some tips too. This was found in a large collection, date unknown. Recipe sheet is typed below along with scanned copies of both front and back (the side with the recipes is clickable to view larger).

Make your own fresh “pour-on” salad dressing with
MAZOLA

HINTS FOR MAKING “POUR-ON” SALAD DRESSING

1. Use Mazola Corn Oil for fresh, delicate flavor.
2. Follow recipes on back, measuring ingredients carefully.
3. Use fresh herbs and seasonings for a truly fresh tasting salad dressing.
4. To fully blend flavors, chill dressings at least one hour before tossing salad greens.
5. Store extra dressing in refrigerator in a tightly covered jar.

TRUE ITALIAN DRESSING

2/3 cup MAZOLA corn oil
3 tablespoons white vinegar
1 tablespoon water
2 teaspoons salt
2 teaspoons sugar
1-1/2 teaspoons lemon juice
1/4 teaspoon garlic powder
Dash red pepper
Dash oregano

Combine all ingredients in bottle or jar with tight fitting cover. Cover and shake well. Chill at least 1 hour. Shake well before serving. Makes about 1 cup.

BLUE CHEESE DRESSING

3/4 cup MAZOLA corn oil
1/4 cup vinegar
1 clove garlic
1/4 teaspoon salt
Dash pepper
Crumbled blue cheese or Roquefort cheese

Combine Mazola corn oil, vinegar, garlic, salt and pepper. Chill. Remove garlic. Toss with salad just before serving. Sprinkle each serving with 1 tablespoon crumbled blue or Roquefort cheese. Makes 1 cup dressing.

CELERY SEED DRESSING

1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon celery seed
1/2 cup KARO light corn syrup
1/4 to 1/3 cup vinegar
1 cup MAZOLA corn oil
1 tablespoon grated onion

Place all ingredients in a small bowl. Beat with rotary beater until well blended and thickened. Place in covered container. Chill several hours. Shake before serving. Makes about 1-3/4 cups.

FAVORITE FRUIT DRESSING

1/4 cup confectioners’ sugar
1 teaspoon salt
1 teaspoon dry mustard
1/8 teaspoon paprika
1/8 teaspoon celery seed (optional)
2 tablespoons vinegar
1 tablespoon lemon juice
1 cup MAZOLA corn oil
2 teaspoons finely chopped onion

Mix confectioners’ sugar, salt, dry mustard, paprika and celery seed together. Stir in vinegar and lemon juice. Gradually add Mazola corn oil, beating with fork. Beat until dressing is thick. Stir in onion. Chill 1 hour. Serve over grapefruit sections and avocado slices on salad greens. Makes 1-1/4 cups dressing.

ZESTY FRENCH DRESSING

1 cup MAZOLA corn oil
1/4 cup vinegar
1-1/2 teaspoons salt
1/8 teaspoon pepper
1/4 teaspoon paprika
Few grains celery salt
1 teaspoon sugar
2 tablespoons ketchup
1 tablespoon lemon juice
1-1/2 teaspoons Worcestershire sauce
1 clove garlic

Measure all ingredients into a bottle or jar. Cover tightly and shake well. Chill several hours, then remove garlic. Shake thoroughly before serving.

Makes 1-1/3 cups.

FRENCH-RUSSIAN DRESSING

3 tablespoons vinegar
2 tablespoons chili sauce
2 teaspoons minced onion
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 clove garlic
1/2 cup MAZOLA corn oil
Lettuce wedges

Combine vinegar, chili sauce, minced onion, sugar, Worcestershire sauce, salt and garlic. Cover and let stand 1/2 hour. Gradually beat in Mazola corn oil. Chill. Remove garlic before serving. Serve on lettuce wedges. Makes about 3/4 cup.

CRISPER SALADS WITH LETTUCE

When shopping for lettuce, select heads that give slightly when you squeeze. These firm (not hard) heads make perfect lettuce cups. They can be cut into wedges, rafts, or chunks or torn into bite-size pieces. The outer leaves may be pulled off easily to put into sandwiches or used to line bowls or plates. TO CORE LETTUCE: When you get home, strip off any leaves that may seem too coarse for salad use. Holding the hard core end down, whack it on the kitchen counter, then lift or twist out the core with your fingers. You may core with a knife, but cut edges discolor sooner. RINSING: Cleanliness is a characteristic of lettuce. However, rinsing is recommended to restore moisture lost in transit. Hold the hard core end up under forcefully running cold water. Put the rinsed head of lettuce in the collander or rack, and let it drain thoroughly with cored-end down. STORING LETTUCE: Store in your refrigerator in a disposable plastic bag until ready to use.

Here’s a little vintage treasure, it’s a recipe folder for Whitman’s Marshmallow Whip (who knew you could do so many things with marshmallow whip). Date of this is unknown. All the recipes are typed below along with scanned copies of the folder (the large graphic with two pages can be clicked to view a larger size).

Have Some Today!

Whitman’s MARSHMALLOW Whip

“Makes Good Things Better”

RECIPES

When removing Whip from glass first dip spoon or knife in hot water. Serve Marshmallow Whip cold. For easier handling of Marshmallow Whip, place glass before opening in hot water for ten to fifteen minutes.

MARSHMALLOW WHIP SAUCE

1 5 oz. glass Whitman’s Marshmallow Whip
2 tablespoons hot water

Place Whip in bowl. Add hot water gradually and mix thoroughly between each addition. Beat with spoon until smooth.

Pour SAUCE Generously Over:

Ice Cream, Gelatin Puddings, Choc. or Van. Puddings, Plum Pudding, Brown Betty, Fruit Salad, Berries, Fruits

MARSHMALLOW WHIPPED CREAM

1 Heaping Tablespoon Whitman’s Marshmallow Whip
1 Egg White

Beat the white of egg until very stiff. Add Marshmallow Whip and beat until smooth and fluffy with heavy duty egg beater. Drop on top of dessert. To use as a meringue glace or on puddings or pies, place in slow oven (250° F.) for 15 minutes, or until delicately browned.

For Preparing on Electric Beater

Place contents of 5-oz. glass Whitman’s Marshmallow Whip in small size electric beater bowl. Gradually add 6 tablespoons (1 1/2 ozs.) hot water with beater on slow speed. When water is mixed in put beater on high speed for 8 minutes. Keep Marshmallow down from sides of bowl during beating. Will keep its delicious consistency for several days if covered and placed in ice trays of freezing compartment in electric refrigerator.

This Marshmallow consistency is excellent for mixing with whipped cream to make ice cream in the electric refrigerator.

FOR HOT CHOCOLATE OR COCOA

Drop heaping tablespoon of WHITMAN’S Marshmallow Whip in cup of hot Chocolate or Cocoa.

MARSHMALLOW WHIP ICING

3 Heaping Tablespoons Whitman’s Marshmallow Whip
1 3/4 cups (1/2-lb.) XXXX Powdered Sugar
2 Tablespoons Hot Water

Mix sugar and water in bowl to a smooth paste. Add Marshmallow Whip and beat with spoon until smooth. May be flavored with lemon or orange if desired. Flavor with rum and use on Plum Pudding, Brown Betty, etc.

MARSHMALLOW WHIP CHOCOLATE ICING

3 Heaping Tablespoons Whitman’s Marshmallow Whip
1 3/4 cups (1/2-lb.) XXXX Powdered Sugar
2 Squares (2 ozs.) Unsweetened Chocolate
5 Tablespoons Hot Water

Melt chocolate. Mix into hot water until smooth. Add sugar and mix thoroughly. Add Marshmallow Whip and beat with spoon until smooth. Cocoa may be used for icing. Use 7 heaping tablespoons of cocoa and 4 tablespoons of water. Mix together same as above.

CHOCOLATE FUDGE

1 5-oz. Glass Whitman’s Marshmallow Whip
1/4 lb. Unsweetened Chocolate, 1 lb. XXXX Sugar
2/3 cup Evaporated Milk, 1 tablespoon Butter
1/4 teaspoon Salt

Break chocolate in small pieces. Place all ingredients except Whip and Vanilla in cooking pan. When mixture starts to boil cook for 10 minutes. Remove from fire and let cool for 5 minutes. Add 5-oz. glass Whitman’s Marshmallow Whip and one teaspoon vanilla. Beat vigorously for approximately 8 minutes. Pour into buttered pan and when cool, cut in squares. Makes 1 1/2 lbs. fudge. Chopped nut meats may be added.

SWEET POTATOES EN CASSEROLE

Whitman’s Marshmallow Whip,
6 medium size Sweet Potatoes, 1/3 cup Hot Milk
2 tablespoons Butter, 1/4 teaspoon Salt

Bake or boil potatoes until soft. Remove skins. Mash and mix with butter, milk and salt. Mix in a heaping tablespoon chopped pecans or almonds. Place in casserole dish and cover with Whitman’s Marshmallow Whip. Place in medium oven (250° F.) and bake until Whip is browned.

CHOCOLATE MARSHMALLOW ICE CREAM

Make Marshmallow Whip Sauce according to first recipe. Fold lightly into 1 quart of Chocolate Ice Cream when it is partly frozen.

Whitman’s Marshmallow Whip is Delicious
Served on top or in between
Crackers, Saltines, Butter Thins, Cookies, etc.

For TOASTED crackers, place in broiling oven until Marshmallow Whip is golden brown.

STEPHEN F. WHITMAN & SON, Inc.

This recipe was written on a sheet of paper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Cherries Jubilee

Drain one 16 oz. can pitted dark cherries (2 c.) reserving syrup. In saucepan blend 1/4 c. sugar & 2 tbsp cornstarch. Gradually stir in reserved cherry syrup, mixing well. Cook & stir over medium heat till mixture thickens and bubbles. Remove from heat & stir in cherries.

Turn cherry mixture into heat proof bowl or top pan (blazer) of chafing dish (be sure bottom pan of chafing dish is filled with hot water; keep hot over flame).

Heat 1/4 c Brandy, Kirsch or Cherry Brandy in small metal pan with long handle. If desired, heated brandy can be poured into a large ladle. Carefully ignite heated brandy & pour over cherry mixture. Stir to blend brandy into sauce. Serve immediately over scoops of Van. Ice Cream.

Makes 2 c. sauce.

This vintage promo recipe card (paper) is from American Beauty Macaroni Company, date unknown. There’s a recipe for spaghetti and meat sauce as well as a few quick-fix tips on the other side. Recipes are typed below along with a scanned copy (for both front and back).

Spaghetti & Meat Sauce

1 (12- or 16-oz.) pkg. American Beauty Spaghetti
1 medium onion, chopped
2 Tbs. olive oil
1 lb. ground beef
1 clove garlic, minced
1/2 cup chopped parsley
1 (No. 2) can tomatoes
1 (6-oz.) can tomato paste
1 small can mushrooms
1 tsp. salt
1/4 tsp. pepper
1 tsp. marjoram
1 cup water
Parmesan cheese

Saute chopped onion in olive oil for five minutes. Remove onion; add ground beef and fry until brown, stirring frequently. Return onion to skillet. Add garlic, parsley, tomatoes and tomato paste.

Add mushrooms, salt, pepper, marjoram and water. Simmer over low heat for one hour. Stir occasionally and add additional water (about a half-cup at a time) if the sauce becomes too thick.

Cook American Beauty Spaghetti according to directions on package. Serve sauce over spaghetti. Serves 4 to 6. For a meatless sauce, omit the ground beef in the above recipe.

Quick-Fix Tips

Use American Beauty Spaghetti Sauce Mix according to directions on package with American Beauty Spaghetti for best results.

SPAGHETTI RED

Cook package American Beauty Spaghetti until tender. Top with heated canned chili. Sprinkle with cheese and serve.

BEEF STROGONOFF

1 lb. can Sliced Beef in Gravy
1/3 cup sliced cooked mushrooms
1 tsp. minced onion
1/2 cup sour cream

Combine meat, mushrooms and onions. Heat slowly until steaming. Stir in sour cream. Heat thoroughly. Serve over cooked Noodles, Spaghetti or Macaroni. Serves 4-6.

AMERICAN BEAUTY MACARONI COMPANY

This recipe was written on a lined index card and found in a large collection. It’s the same recipe as the blueberry sauce recipe that was just posted on RecipeCurio but with instructions for serving over scoops of icecream. Recipe is typed below as-is along with a scanned copy.

Blueberry Snow Ball

In saucepan:

1 pt. blueberries
1/2 c. sugar
2 tsps. corn starch
Dash of salt
1/2 c. water

Boil for 4 minutes and remove from heat. 1 Tbsp. lemon juice & 1 tsp. grated lemon rind.

Serve over 1 or 2 scoops of ice cream.

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.

Apple Butter

6 pounds apples
3 quarts cider
3 pounds (6 cups) granulated sugar
1 tsp. ground cloves
1 tsp. allspice
1 1/2 tsp. cinnamon

Wash apples, slice with skin and seeds.

Add cider and cook until apples are very tender and soft.

Put apples through sieve, add sugar, spices and let simmer until quite thick, stir frequently to prevent sticking.

Fill hot sterilized jars, seal with lids.