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.

Cucumber Dressing

2 tsp. salt
1/2 tsp. pepper
1/2 cup oil
1 1/2 cup sugar
1 1/4 cup vinegar

Boil all to-gether. Then add the oil. Let cucumber set in dressing over night.

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

YOGURT TOMATO DRESSING: Whir in blender until smooth 1 cup yogurt, 1/4 cup each chopped onion, parsley and tomato juice, 1/2 teaspoon Worcestershire sauce, and artificial sweetener to equal 2 teaspoons sugar. Yields 1 1/2 cups.

For dieters: 1 serving is equal to 1/4 cup.

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

SWEET AND SOUR SQUASH: Scrub 6 or 7 medium zucchini. Slice 1/4 inch thick to make 6 cups sliced. Place in medium saucepan, add 1/2 cup water, 1/4 cup vinegar, 1 crushed clove garlic, 1 teaspoon dried dill weed and artificial sweetener to equal 1 teaspoon sugar. Simmer 5 to 7 minutes stirring occasionally until zucchini is tender. Serves 4.

For dieters: 1 serving is 1 cup.

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

GRILLED FISH: Combine 2 cups yogurt, 1/3 cup lemon juice, 1 1/2 teaspoon each crushed coriander seed and dill weed, and 1/2 teaspoon each cardamom and pepper. Brush 3 (10-oz.) pkg. frozen trout or 2 lb. whitefish inside and out with sauce. Place frozen fish in wire broiler basket or wire grill. Place, still frozen, over coals and cook until browned on both sides and fish flakes when tested with fork, about 25 to 30 minutes (or broil 30 minutes). Heat remaining sauce. Serves 6.

For dieters: 1 serving is one trout and 1/4 cup sauce.

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

CHEESE CAKE: Crush 6 graham crackers, stir in 1 tablespoon melted margarine. Line bottom of an 8-inch spring-form pan with graham crackers. Press 1 2/3 cup cottage cheese through sieve. Beat together cottage cheese, 3 eggs, 1 1/2 cups canned crushed pineapple in pineapple juice drained, 1/2 cup evaporated milk, 1 teaspoon vanilla extract, and artificial sweetener to equal 6 teaspoons of sugar. Pour into spring-form pan. Bake at 250° for 1 hour. Turn off heat and leave cake in oven 1 hour longer. Chill. Serves 6.

For dieters: 1 serving is 1/6 of cake.

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

FRENCH DRESSING: In a pint jar with lid, soften 1 env. unflavored gelatin in 1/4 cup cold water. Add 1 cup boiling water and stir to dissolve. Then add 3/4 cup lemon juice, 1 tablespoon chopped scallions, 2 cloves garlic, crushed and 1 teaspoon each pepper, dry mustard, dried basil and oregano leaves. Shake well before serving. Makes 2 1/2 cups.

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

Blue Cheese Dressing

1 c blue cheese crumbled
1/4 c salad oil
2 tbsp vinegar
3/4 c sour cream
1/2 c mayonnaise
pinch sugar
dash Wor. Sauce
1 tsp chive

Set aside 1/4 c. blue cheese

Blend rest of ingredients in electric mixer. Stir in reserved cheese. Chill.

This recipe was written on a slip of paper and found in a large collection, date unknown. Recipe lists ingredients but no directions, it’s typed below along with a scanned copy.

Blue Cheese Dressing

1 c cr cottage cheese
1/2 c water
1/4 c (1 oz) crum blu cheese
1/4 c dry milk pdwr instant
1 table lemon juice
1/4 teas onion salt
2 table crum blue cheese
8 c fresh spinach
1/2 red onion
5 slices bacon fried crisp