This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Tomato ketchup

24 large tomatoes, concassed* (about 4 quarts)
1/2 cup chopped sweet red peppers (about 1 medium)
1 cup chopped onions
1 1/2 tsp. celery seed
1 tsp. mustard seed
1 tsp. whole allspice
1 stick cinnamon
1 cup sugar
1 tbsp. salt
1 1/2 cups vinegar
1 tbsp. paprika
Commercial citric acid

1. Cook tomatoes, onions and pepper until soft. Press through a food mill or sieve. Cook rapidly until thick and volume is reduced by about one-half, about one hour. Stir to avoid burning.
2. Tie whole spices in bouquet garni, or cheesecloth bag and add to tomato mixture along with the sugar and salt. Cook gently about 25 minutes, stirring frequently. Add vinegar and paprika. Cook until thick, stirring frequently to prevent sticking.
3. Place one teaspoon commercially prepared citric acid in each quart jar (or one-half teaspoon in each pint jar). Salt may be added if desired. Pour ketchup, boiling hot, into hot canning jars, leaving one-eighth inch headspace. Adjust caps. Process 10 minutes in water bath. Makes about three pints.

*RecipeCurio Note: Concassed means peeled, seeded and chopped

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Fresh tomato soup

4 tbsp. butter
1 tbsp. peanut or salad oil
1 medium onion
3 tbsp. flour
6 large ripe tomatoes, concassed (peeled, seeded and chopped)
4 cups boiling water
1 large bay leaf
3 sprigs parsley
2 sprigs fresh thyme or 1 tsp. dried
Salt and freshly ground pepper
Croutons

1. Heat two tablespoons butter and the oil in large, heavy saucepan. Cook onion, stirring constantly, until soft and golden.
2. Add the flour, stirring constantly, and cook until golden but not brown. Add the tomatoes and water.
3. Tie bay leaf, parsley and thyme in a bouquet garni or a cheesecloth bag. Add to tomatoes. Season with salt and pepper.
4. Simmer, covered, over low heat 30 minutes. Remove bouquet garni and stir in the remaining butter. Serve in a heated tureen with croutons. Makes four servings.

This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

Lemon-Mustard Seafood Sauce.

In a saucepan, put

1 can undiluted cream of celery soup (or cream of mushroom)
1/4 cup mayonnaise
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
1 teaspoon prepared mustard

Stir it all together over medium heat until it’s smooth and bubbly. What you don’t use, cover and refrigerate.

Here’s a quick clipping from a box of some kind, maybe a box of pudding since it’s one of the ingredients. Recipe is typed below along with a scanned copy.

Ice Cream Sauce

Pour 3/4 cup evaporated milk into bowl. Add pudding mix and dash of salt. Beat slowly with egg beater 1 minute. Stir in 3/4 cup light or dark corn syrup. Serve over ice cream or cake.

Easy directions from GENERAL FOODS KITCHENS

This recipe is for a molded chicken salad and was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Molded Chicken Orange Sauce

Two envs. unflavored gelatin
Two and one-half cups cold water
One-fourth cup sugar
Six-oz. can frozen orange juice concentrate, thawed, undiluted
One-half cup tarragon vinegar
One cup diced cooked chicken or 5-oz. can chicken, diced
One-half cup chopped celery
Salad greens for garnish
Fresh orange sections for garnish
Mayonnaise
Additional orange juice

Sprinkle gelatin over one cup cold water in saucepan; let soften. Place over low heat; stir constantly until gelatin dissolves, four or five minutes.

Remove from heat; stir in sugar and salt. Stir in remaining one and one-half cups water, orange juice and vinegar.

Chill until mixture is slightly thicker than consistency of unbeaten egg white. Fold in chicken and celery; spoon into one-quart mold. Chill until firm.

Unmold on serving platter. Garnish with salad greens and orange sections. Thin out mayonnaise with little orange juice and pass separately, or if using a ring mold, fill center with mayonnaise.–Yields 6-8 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.

SUPERB BARBECUE SAUCE:

1/4 cup vinegar
1/2 cup water
1/4 cup brown sugar
2 teaspoons prepared mustard
1/4 teaspoon pepper
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon lemon juice
1 medium onion, thinly sliced
1/4 teaspoon butter
1/2 cup catsup
2 tablespoons Worcestershire Sauce
1 teaspoon smoke salt (or liquid or powdered smoke)

Combine vinegar, water, sugar, mustard, pepper, salt, cayenne, lemon juice, onion, and butter. Simmer, uncovered, for 20 minutes. Add remaining ingredients and bring to a boil. Makes about 1 3/4 cups.

This recipe was clipped from the American Home magazine that was published from 1928 to 1977, date of this clipping is unknown. Recipe is typed below along with a scanned copy.

Cheese Fondue
Preparation time: 40 min.

1 1/2 cups scalded milk
1 1/2 cups bread cubes, tightly packed
1/4 lb. American cheese, diced
1 tbsp. butter
1/2 tsp. salt
1/4 tsp. mustard
2 egg yolks
2 egg whites

Mix the scalded milk with bread cubes, diced cheese, butter, salt, and mustard. Beat egg yolks until lemon colored and blend cheese mixture into egg yolks. Beat egg whites until stiff and fold into first mixture. Pour into an oiled baking dish, 9″ diameter, and bake in a moderate oven (350°F.) 20-30 min, or until set. Serve immediately. Serves 4-5.

258-323 cal. per serving. Source of vitamins A and B-complex.

Tested in
THE AMERICAN HOME KITCHEN

This promo recipe sheet was published by Hellmann’s Real Mayonnaise and I think it was a magazine pull-out. Date unknown. Recipes are typed below along with a scanned copy (of recipes side only). Click picture to view larger size.

HOW TO MAKE FRESH POUR-ON SALAD DRESSINGS:

1. Measure indicated amount of Real Mayonnaise into mixing bowl.
2. Thin Mayonnaise with milk, lemon juice, or whatever the recipe calls for.
3. Add the spices called for in the recipe.
4. Stir to blend the flavors. Chill–tastes even better.

GREEN GODDESS SALAD DRESSING

3/4 cup HELLMANN’S Real Mayonnaise
3 tablespoons milk
2 anchovies, minced
1 tablespoon tarragon vinegar
1-1/2 teaspoons lemon juice
1 cup parsley sprigs, minced
2 tablespoons finely chopped chives

Combine ingredients, using blender if desired. Chill. Serve on tossed greens. Makes about 1 cup.

RUSSIAN DRESSING

1/2 cup HELLMANN’S Real Mayonnaise
2 tablespoons milk
1/3 cup chili sauce
1 tablespoon sweet pickle relish

Combine ingredients. Chill. Makes 1 cup.

FRESH STRAWBERRY DRESSING

3/4 cup sliced ripe strawberries
2 tablespoons Karo light corn syrup
1/2 cup HELLMANN’S Real Mayonnaise

Place strawberries in small bowl. Stir in corn syrup, mashing berries slightly with fork. Add Real Mayonnaise, stirring until well blended. Chill about 1 hour to develop flavor and color. Serve with fruit salad. Makes about 1-1/4 cups.

Frozen Strawberry Dressing: Mix 1/2 cup frozen strawberries, thawed and 1/2 cup Real Mayonnaise. Makes 1 cup.

CREAMY ITALIAN DRESSING

3/4 cup HELLMANN’S Real Mayonnaise
1 tablespoon wine vinegar
1 tablespoon lemon juice
1 tablespoon Mazola corn oil
1 tablespoon water
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano leaves
1 teaspoon sugar
1 small garlic clove, minced

Combine ingredients. Chill. Serve on tossed salad greens. Makes 1 cup.

CREAMY ROQUEFORT DRESSING

3/4 cup HELLMANN’S Real Mayonnaise
1/4 cup crumbled Roquefort cheese
1/4 cup milk
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon white pepper

Combine ingredients. Chill.
Serve on tossed salad greens.
Makes about 1 cup.

TANGY BUTTERMILK DRESSING

1 cup HELLMANN’S Real Mayonnaise
1/2 cup buttermilk
1/4 cup finely minced onion
2 tablespoons very finely chopped parsley
1 clove garlic, finely minced
1/2 teaspoon paprika

Combine ingredients. Serve on greens.
Makes about 1-1/2 cups.

CREAMY TART FRENCH DRESSING

1/4 cup Mazola corn oil
3/4 cup HELLMANN’S Real Mayonnaise
1/4 cup red wine vinegar
1-1/2 tablespoons sugar
1 tablespoon paprika
1 tablespoon dry mustard
1/2 teaspoon salt
1/2 clove garlic, minced

Gradually stir corn oil into Real Mayonnaise; beat until smooth. Combine remaining ingredients. Add to Real Mayonnaise mixture. Chill. Serve on tossed salad greens.
Makes about 1 cup.

THOUSAND ISLAND DRESSING

2/3 cup HELLMANN’S Real Mayonnaise
3 tablespoons milk
1 tablespoon chili sauce
1 tablespoon sweet pickle relish
1 hard cooked egg, chopped

Combine ingredients. Chill.
Serve on chef’s salad or tossed salad greens. Makes 1 cup.

PARMESAN CHEESE DRESSING

2/3 cup HELLMANN’S Real Mayonnaise
1/3 cup grated Parmesan cheese
1/3 cup milk
1 teaspoon white wine vinegar
1/4 teaspoon Worcestershire sauce

Mix ingredients. Serve on greens.
Makes 1 cup.