This promo recipe card from Dream Whip was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Strawberry Frozen Shortcakes

A cool new twist on a delicious old favorite.

Slice 1 pint strawberries; sprinkle with 2 tablespoons sugar and chill.

Prepare 1 envelope DREAM WHIP Whipped Topping Mix as directed on package, substituting 1/8 teaspoon almond extract for the vanilla. Spoon about 1/3 cup of the prepared whipped topping into each of 6 individual sponge cake shells, forming a cone shape. (Pastry bag may be used.)

Freeze until firm, about 1-1/2 hours. About 15 minutes before serving, remove shortcakes from freezer; top with strawberries.

Makes 6 servings.

This promo recipe card from Jell-O and Dream Whip was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Strawberries and Pudding Sundae

A delightfully easy, light and creamy dessert.

Prepare 1 package (4-serving size) JELL-O Brand Vanilla Pudding and Pie Filling as directed on package for pudding; cool.

Slice 1 pint strawberries; sprinkle with 2 tablespoons sugar.

Spoon pudding into 6 parfait glasses; top with strawberries.

Garnish with prepared DREAM WHIP Whipped Topping and additional berries, if desired.

Makes about 3-1/2 cups or 6 servings.

This recipe was clipped from a newsletter of some kind and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Strawberry Cake With Icing

1 box white cake mix
4 eggs
3/4 cup cooking oil
1/2 cup water
3/4 cup strawberries
3 tbs. flour
1 pkg. dry strawberry gelatin

Mix all together. Bake in two 9″ layer pans at 350° for 30 to 35 minutes.

Icing

1 stick butter
1/2 cup crushed berries
pinch of salt
1 box powdered sugar

Mix together and spread on cake.

This recipe was clipped from a newsletter of some kind and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Gelatin Cake

2 pkgs. strawberry or cherry gelatin
1 can crushed pineapple (drained)
2 eggs
3/4 cup white sugar

Mix above together and bring to a boil, then let cool. Put 2 cans of evaporated milk in the refrigerator to chill, then whip until they form peaks. Stir gelatin mix in milk and pour into graham cracker crust. Let stand one hour in refrigerator and serve.

This recipe was clipped from a newsletter of some kind and was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Ground Beef Casserole

1 lb. ground beef
1 small onion, cut up
1 egg
1/2 can tomato paste
1/2 can water
1 tbs. green pepper

Add salt and pepper to taste. Mix above and line baking dish with mixture.

Cook 1/2 cup rice; drain and add 1 tsp. salt, 1 1/2 cans tomato paste (thin with 1/2 cup water) and fill meat-lined dish. Cover with 1 cup grated cheese. Add mushrooms to filling if desired.

Bake at 350° for 30 to 35 minutes.

This old recipe from Watkins was printed on the back of a calendar page, publish date is April, 1932. I’ve typed it out below along with a scanned copy.

HUNTER’S SALAD

Bake six small sausages, cut into very small pieces, slicing across. With a very sharp knife slice cabbage as thin as possible, to fill a quart measure; add three cups of cooked and cooled stringless beans, cut in two-inch lengths, and six medium-size, fresh tomatoes, skin removed and cut into eighths. (The tendency now is not to cut the ingredients of salads into too small bits.) Mix these vegetables thoroughly, adding the prepared sausage and…

VEGETABLE SALAD DRESSING

Grate one-half a cucumber, one half an onion, one-half a green pepper (seeds removed), and one stalk of celery. Put into cheese-cloth and squeeze out as much liquid as possible; chop the vegetables to make edges less stringy; add one-fourth cup of mayonnaise and mix thoroughly. Serve on a bed of lettuce. Garnish with whole sausage, whole string beans and tomatoes cut into quarters.

This old recipe from Watkins was printed on the back of a calendar page, publish date is April, 1932. I’ve typed it out below along with a scanned copy.

RAW CARROT SALAD

3 carrots (about 1 cup)
1 tsp. minced parsley or onion
1/4 cup chopped peanuts
Salt
Watkins Paprika
Salad dressing
Iceberg lettuce
1/4 cup chopped cucumber pickles, sweet or sour

Grate the carrots or pass through the food chopper, using the fine knife. Mix with the parsley, peanuts, pickle, and seasonings and moisten generously with salad dressing. Chill and serve piled high on iceberg lettuce.

This promo recipe sheet from Kraft Dinner was found in a large collection, date unknown. I’ve typed out the recipes below along with both sides of the sheet.

SUMMER MEAL IDEAS FROM KRAFT

HOME COOKED DINNERS,
the kind you cook up fresh…and quick!

Macaroni and cheese is a versatile and economical favorite in any meatless menu. Delicious served “as is” as a main dish or as an accompaniment with fish or seafood. Kraft Macaroni and Cheese Dinner is just right for quick meals, casseroles or salads.

SURFER’S SALAD

1 pkg. Kraft Macaroni and Cheese Dinner
1 7-oz. can tuna, drained, flaked
1 cup diced cucumber
1 cup shredded carrots
1/3 cup sliced, pitted ripe olives
1/4 cup chopped onion
1 8-oz. bottle Kraft Thousand Island Dressing
Dash of pepper
***
4 green peppers, cut in half lengthwise

Prepare dinner as directed on package. Add remaining ingredients; mix lightly. Chill. Remove seeds from green peppers; fill with salad. 8 servings.

Variation: To serve hot, parboil green pepper halves; fill with salad. Bake at 350°, 15 to 20 minutes.

SALMON SUPPER SALAD

1 pkg. Kraft Macaroni and Cheese Dinner
1 7 3/4-oz. can salmon, drained, flaked
3/4 cup Miracle Whip Salad Dressing
1/2 cup chopped cucumber
1/4 cup sliced radishes
2 tbsp. finely chopped onion
Dash of salt and pepper

Prepare dinner as directed. Add remaining ingredients; mix lightly. Chill. 4 to 6 servings.

STAGECOACH SALAD

1 pkg. Kraft Macaroni and Cheese Dinner
1 10-oz. pkg. frozen peas and carrots, cooked, drained
1/4 cup finely chopped onion
1/4 teaspoon dill weed
1/2 cup Kraft Mayonnaise
Cherry tomatoes

Prepare dinner as directed on package. Add vegetables, onion, dill weed and mayonnaise; toss lightly. Chill. Garnish with tomatoes. 4 to 6 servings.

MIDWEST MACARONI SALAD

1 pkg. Kraft Macaroni and Cheese Dinner
1 12-oz. can luncheon meat, cut in strips
1/2 cup diced celery
1/2 cup shredded carrot
1/4 cup chopped green pepper
1/4 cup chopped sweet pickle
2 tablespoons finely chopped onion
1/2 cup Miracle Whip Salad Dressing
1/4 cup Miracle French Dressing

Prepare dinner as directed on package. Add remaining ingredients; mix lightly. Chill. 4 to 6 servings.

TUNA SEASIDE SALAD

1 pkg. Kraft Macaroni and Cheese Dinner
1 10-oz. pkg. frozen peas, cooked, drained
1 7-oz. can tuna, drained, flaked
1 cup chopped celery
1 cup Miracle Whip Salad Dressing
1/4 cup drained pickle relish
2 tbsp. finely chopped onion
2 tbsp. chopped pimiento
Dash of salt

Prepare dinner as directed. Add remaining ingredients; mix lightly. Chill. 6 to 8 servings.

Packaged dinners make those everyday meals easy to prepare and offer versatility in any menu. Kraft Macaroni and Cheese Deluxe Dinner served “as is” or with the addition of shelf or refrigerator staples such as mushrooms, toasted almonds, onions, sour cream or pimientos can make you a gourmet cook in a matter of minutes. Why not surprise your family with one of these delicious salads tonight?

TURNPIKE SALAD

1 pkg. Kraft Macaroni and Cheese Deluxe Dinner
3/4 cup Kraft Mayonnaise
1/2 cup chopped pickle
8 slices crisply cooked bacon, crumbled
3 hard-cooked eggs, chopped
1 tomato, chopped

Prepare dinner as directed on package. Add remaining ingredients; mix well. Chill. 6 to 8 servings.

SEASHORE SALMON SALAD

1 pkg. Kraft Macaroni and Cheese Deluxe Dinner
1 8-oz. can peas, drained
1 7 3/4 oz. can salmon, drained, flaked
1/2 cup Kraft Mayonnaise
1/2 cup dairy sour cream
1/2 teaspoon dill weed

Prepare dinner as directed on package. Add remaining ingredients; mix lightly. Chill. Stir in additional mayonnaise before serving, if desired. 4 to 6 servings.

Macaroni with a hint of sunny Mexico, spicy mixings…plus a wicked little touch of chili. Quick cure for tired family menus.

TUNA BALBOA

1 pkg. Kraft Mexican Style Macaroni Dinner
1 pkg. Kraft Sour Cream Sauce Mix
1 7-oz. can tuna, drained, flaked
1 cup sliced celery

Prepare dinner and sour cream sauce mix as directed on packages. Combine dinner, sour cream sauce, tuna and celery; mix lightly. Heat thoroughly. Pour into serving dish; garnish with corn chips, if desired. 4 to 6 servings.

YUCATAN SPECIAL

1 pkg. Kraft Mexican Style Macaroni Dinner
1 1-lb. can kidney beans, drained
6 slices crisply cooked bacon, crumbled
1/2 cup dairy sour cream
1/2 cup chopped green onions

Prepare dinner as directed on package. Combine dinner with remaining ingredients. Mix lightly. Heat thoroughly. 4 to 6 servings.

Macaroni with a nice-a little Italian accent. Golden macaroni and a sauce that speaks for itself with authentic herbs and spices. Just add tomato paste or sauce–Bravo!

BEEF ITALIENNE

1 pkg. Kraft Italian Style Macaroni Dinner
1 1/2 cups cubed cooked beef
1 10-oz. can tomatoes, undrained
2/3 cup sliced celery

Prepare dinner as directed on package, except decrease water in sauce to 1 can. Add remaining ingredients; mix lightly. Heat thoroughly. 4 servings.

ROMONA SALAD

1 pkg. Kraft Italian Style Macaroni Dinner
1 pkg. Kraft Sour Cream Sauce Mix
1 12-oz. can corned beef, cubed
1 12-oz. can vacuum packed corn, drained

Prepare dinner and sour cream sauce mix as directed on packages. Add remaining ingredients; mix lightly. Heat thoroughly. 6 servings.