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

CABBAGE SOUFFLE SALAD

1–3 oz. package gelatin
1 cup boiling water
1/2 cup mayonnaise
1/2 cup cold water
2 tablespoons vinegar
1/4 teaspoon salt
1 1/2 cups finely shredded cabbage
1/4 cup diced celery
1/4 cup diced green pepper
1 tablespoon minced onion

Dissolve gelatin in boiling water. Blend in mayonnaise. Add cold water, vinegar and salt. Chill until partially set; beat until fluffy. Add remaining ingredients. Pour into 1 quart mold. Chill until set. Makes 6 to 8 servings.

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

Blueberry Salad

Large cherry jello
1 can 20 oz pineapple crushed
1 can blueberry pie mix
1/2 cup sugar
1/2 T vanilla
8 oz sour cream
8 oz cream cheese

Put jello with /water & crushed pineapple. Set 30 minutes.

Put blueberries on top & let set – Ref.

Mix sour cream and cream cheese on top.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

All Season Salad
(can freeze)

1 cup mandarin orange
1 cup orange slices
1 cup pineapple tidbits, drained
1 cup seedless green grapes
1 cup sour cream
1 cup chopped pecans
1 cup miniature marshmallows
1 cup angel flake coconut

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Banana Waldorf Salad

1 lg. red apple – unpeeled
1/2 c. diced celery
salad greens
1/4 c. salad dressing
2 fully ripe bananas
1/2 c. walnut halves

Dice apple in bite size pieces and toss with next 2 ingredients. Peel bananas and cut in 1/4″ slices. Add to first mixture and mix lightly. Arrange salad greens on each of 4 to 6 plates, add salad and garnish with nuts.

This recipe was written on an index card and found in a large collection, marked date is 1978. I’ve typed it below along with a scanned copy.

Slaw

Cook together:

1/2 c vinegar
1/2 c water
1 c sugar
1 tsp mustard seeds

Cool–cut up:

1 qt cabbage
1 green mango
1 red mango
3 stalks celery
1 tbsp salt

Cover w/ water. Let stand 1 hour, then drain for 2 hours. Pour (dressing?) over cabbage, will keep for days. Can be frozen.

10-20-78
Elsie T.

This was printed on a promo recipe card by French’s and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

ORIENTAL FRUIT PLATE

1 cup oil
1/3 cup vinegar
1/3 cup honey
1/4 cup catchup
1 teaspoon French’s Onion Salt
1/2 teaspoon French’s Curry Powder
1 package (3-oz.) cream cheese
2 tablespoons finely chopped peanuts
1 tablespoon French’s Imitation Crumbled Bacon
Assorted cut-up fresh or canned fruits
Lettuce

Combine oil, vinegar, honey, catchup, onion salt, and curry powder in cruet or covered jar; shake to blend. Divide cream cheese into 12 to 15 pieces; form into small balls. Combine peanuts and imitation crumbled bacon; roll cheese balls in mixture until evenly coated. Arrange fruit in lettuce-lined bowls; top with cheese balls and serve with dressing.

Makes 2 cups dressing.

This was printed on a promo recipe card by French’s and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

SPINACH SALAD WITH CREAMY DRESSING

1 teaspoon Colman’s (dry) Mustard
1 teaspoon water
1/2 cup oil
1/2 cup half and half or light cream
1/4 cup white wine vinegar
1 teaspoon French’s Salad Seasoning
1/2 teaspoon sugar
1/4 teaspoon salt
Fresh spinach leaves

Combine mustard and water; let stand 10 minutes to develop flavor. Add oil, half and half, vinegar, salad seasoning, sugar, and salt. Blend or beat until well mixed. Pour over spinach leaves and toss lightly. Makes 1 1/4 cups dressing.

This was printed on a promo recipe card by French’s and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

BROILED TURKEY SALAD

2 cups diced cooked turkey
1 1/2 cups chopped celery
1/4 cup prepared french dressing
1/2 cup mayonnaise
1/3 cup dairy sour cream
1 teaspoon French’s Salad Seasoning
1 cup shredded cheddar cheese
1 cup finely crushed potato chips
French’s Paprika
Salad greens

Combine turkey, celery, and french dressing; chill several hours or overnight. Spoon into shallow baking dish. Combine mayonnaise, sour cream, and salad seasoning; spread over turkey mixture. Combine cheese and potato chips; sprinkle over mayonnaise. Garnish with paprika. Broil 2 to 3 minutes, just to melt cheese. Tuck greens around edge of salad before serving. 4 to 5 servings.