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.

Pineapple Salad

1 large can pineapple, slices, cut fine or coarsely crushed.
3 Tbsp. sugar, 3 Tbsp. flour, 1 Tbsp. butter, 2 eggs, 1 doz. or more marshmallows, and 1/4 c. pecans.

Drain Fruit:–

Combine juice, sugar, flour and eggs in double boiler.

Cook until well thickened. Add butter. Cool.

Pour over pineapple and mix well.

Place into a dish that travels well, one with a lid preferably.

Fold in cut marshmallows and nuts. Reserve a few to decorate top.

This is a good traveler.

Can be made in the morning, chilled & no fear of being melted on arrival.

This recipe was written on a lined index card and found in a large collection, date unknown. There’s a note in the top right corner that reads: “Janet made, real good”. I’ve typed it out below along with a scanned copy.

Applesauce Salad

2 cups hot water
2 cups applesauce
1 lg. box strawberry jello
1/2 cup red hots

Get water boiling and add red hots stirring to dissolve. Then add Jello and stir. Cool & add applesauce. Stir. Let set before putting topping on.

Topping:

1/2 cup celery, cut up fine and 1/2 cup chopped nuts
1/2 cup Miracle Whip and 1 – 8 oz. pkg. cream cheese

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 (front side only).

Fruit Salad

5 oranges or can of mandarin oranges
3 bananas
1 c. of chunk pineapple
1 lb. seedless grapes

Dressing for salad:

2 Tb. flour
1 lemon
3/4 c. sugar
1 egg
1 c. milk

Cook altogether til thick. When cool, add juice of one lemon. Mix with prepared fruit and serve.

This recipe was typed onto an index card and found in a large collection, date marked is 1975. I’ve typed it below along with a scanned copy.

Frozen Pineapple-Strawberry Salad

Heat 1 large can crushed pineapple

Add:

1 – 3 oz. pkg. strawberry jello
1/2 cup sugar
8 oz. soft cream cheese

Cool.

Fold in 1 small can whipped evaporated milk.

Freeze.

Irene Hubbard
Circle Picnic 6-3-75

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 (front side only).

Fruit Salad

1 cup chunk pineapple – drained
1 cup mandarin oranges – drained
1 cup mini marshmallows
1 cup sour cream

Mix well and refrigerate overnight. Just before serving, add:

1 cup sliced bananas

Ingredients can be varied.

20 oz pineapple
1 or 2 c marshmallows
12 oz. oranges

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.

Tomato Aspic Salad

1 1/4 c. boiling water to
1 – 3 oz pkg lemon or orange or lime jello
Add 1/2 tsp salt
1 1/2 Tbsp. vinegar
dash of pepper
1 – 8 oz. can tomato sauce with onion.

Pour into molds.

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.

Fruit Salad

Bed of lettuce
Lg. scoop of cottage cheese
Watermelon & cantaloupe slices
Grapes (3 kinds)
Bananas (dipped in lemon juice) roll in ground nuts
Can use apples & peaches also, but must be dipped in lemon juice

Fruit Salad Dressing

Blend in blender —

1/2 c. light corn syrup
1/2 tsp. salt
1/2 tsp paprika
1/4 tsp cider vinegar
3 Tbsps. lemon juice
1 tsp. grated onion
3/4 c. salad oil
1/4 c. catsup

Chill and serve over fruit salad.

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.

Wilted Salad

1 head of lettuce, torn into bite-sized pieces
3 or 4 slices crisp cooked bacon, diced or 3 or 4 tbsp. bacon flaved vegetable bits
2 hard-cooked eggs, sliced
Toss together in medium bowl.

1/2 c. water
1/2 c. vinegar
2 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. onion powder

Combine; heat to boiling in small saucepan.

Pour over lettuce; toss / 6 servings.