This recipe comes from a large collection of recipes, date is unknown. Recipe is typed below including a scanned copy.

Cranberry Frozen Salad

1 can whole Ocean Spray Cranberry sauce
1 can (small) crushed pineapple
1/4 cup sugar
2 bananas – mashed
1/2 cup chopped pecans
1/2 pt sour cream
1/2 carton (8oz) Cool Whip

Mix and freeze in paper cups liners place in muffin tins.

This handwritten recipe card was found in a large collection of old recipes, date unknown. The recipe is typed below along with a scanned copy. This must be a recipe for a topping on a fruit salad?

Sunburst Salad

Topping:

1/2 pineapple juice
1/2 c apricot juice
1/2 c sugar}
3 Tbsp. flour} Mix together then add juice & beaten egg
1 beaten egg
2 Tbsp butter

Cook until thick & when cool add 1 cup cream whipped – Top with grated cheese.

This recipe comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the collection suggests dates ranged from 1940s through the 1960s.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook
BY MRS. HARVEY F. ROSTISER

This recipe for corn relish was given to me years ago by Mrs. Elizabeth Tracy, of Elkhart.

Corn Salad.

12 ears of corn, cut off cob
1 head cabbage
8 onions
8 green peppers
4 small hot peppers
1/2 cup salt
2 cups sugar
3 quarts vinegar

Chop vegetables and add other ingredients. Bring to a boil.

Make a paste of

3 tablespoons dry mustard
1 tablespoon tumeric
1 scant cup flour
A little vinegar to mix

Stir into the corn mixture when it comes to a boil and boil slowly for 45 minutes. Can and seal.

This handwritten recipe card comes from a large collection of old recipes, date is unknown. Recipe is typed below along with a scanned copy.

Raw Cauliflower Salad

3 stalks celery – diced small
1 c mayonnaise
1/4 c small diced onion (optional)
3 to 4 tbsp milk
1 tsp seasoned salt
1/2 tsp pepper
1 medium head of cauliflower
1 pkg frozen tiny peas (raw)

Thin mayonnaise with milk. Mix in salt & pepper, onion, until smooth. Break cauliflower in small flowerets, add celery & peas, pour mayonnaise over cauliflower mixture.

Toss lightly & chill overnight.

Just before serving add quarters of one tomato and toss lightly.

This handwritten recipe card comes from a large collection of old recipes, date is unknown. The recipe is typed below along with a scanned copy.

Buttermint Salad
Serves 12-15

1-3oz pkg lime jello
2 cups boiling water
1-8oz pkg buttermints (yellow)
—Dissolve ingredients together

Add: 1-20z can unsweetened crushed pineapple – well drained

Let set until almost firm.

Add: 1-13oz carton whipped topping & 2 C miniature marshmallows.

Freeze: Can be kept quite awhile–does not need thawing.

Use 9″x13″ Pyrex dish.

This recipe comes from a large collection of old recipes, date is unknown. Recipe is typed below along with a scanned copy.

Ambrosia

Prepare:

Orange segments
Bananas
Angel Flake Coconut
Pineapple Cubes
Strawberries
– any other fresh fruit

Place in bowl or layer in parfait glasses.

Serve with topping of the following:

Topping

Chill beaters & Bowl

Beat 3/4 c. Commercial Sour Cream for volume. Add 2 T. light brown sugar and 3/4 teas. grated orange peel.

(Served for a brunch or luncheon).

This handwritten recipe was found in a large collection of old recipes, date is unknown. There’s a scanned copy below, recipe is fully typed underneath.

Olive Garfield’s Frozen Salad
Serves 12

1 can whole cranberry sauce
1 small can crushed pineapple
1/4 cup sugar if pineapple is sweetened otherwise 3/8 cup
2 mashed ripe bananas
1/2 cup chopped pecans
1/2 pt sour cream
1/2 of 8 oz Cool Whip

Fold together and freeze in molds or paper cups in muffin tins.

This hand written recipe card comes from a large collection of old recipes, date is unknown. I’ve typed the recipe as-is below as well as included a scanned copy.

Stewing
Apple Sauce (6 servings)

1. Wash apples and pare around apple starting at stem end.
2. Cut into quarters and remove core.
3. Slice, and cook in water until tender.
4. Remove from fire add sugar, water, salt.
5. Cool, add candies and serve.