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).

Lemon Pineapple Salad

1 pkg. (3 oz.) lemon gelatin
1 c. miniature marshmallows
2/3 c. drained crushed pineapple
1 c. diced bananas
2 c. boiling water

Dissolve the gelatin in the boiling water. Add the marshmallows immediately. Stir well. Fold in the crushed pineapple and bananas and pour into an 11x7x1-1/2″ (8″ sq. works better) pan. Chill until firm.

Cover with the following topping:

1/2 cup sugar
1 egg
1 c. pineapple juice
2 Tbsps. flour
2 Tbsps. butter
1 c. whipping cream (Dream Whip)

Mix together (all except the whipping cream) and cook until thick. Cool and add the whipped cream. Spread over top of gelatin. Top with chopped pecans if desired.

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

Pear Salad (Delicious)

1 pkg. lime jello
1 No. 2 1/2 can pears
1 tbsp. cream
2 pkg. Phil. Cream Cheese
1 cup cream (whipped)

Dissolve jello in 1 cup hot pear juice. After stiffening slightly, pour over cream cheese which has been soften with tsp. of cream. Beat with electric mixer. Then add pears and beat. Fold in whipped cream and pour into oiled mould.

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.

Summer Oasis Salad

1 large pkg lime gelatin
1 c. hot water
1 c. salad dressing
1 c. whipped topping or cream
1 #2 can crushed pineapple
1/2 lb. marshmallows
2 – 3 oz pkg cream cheese
1/2 c. chopped pecans

Dissolve lime gelatin in hot water.

Add crushed pineapple and juice.

Add marshmallows.

Blend salad dressing with cream cheese.

Fold in whipped topping and nuts.

Add to gelatin mixture.

Chill until firm.

Serve on lettuce bed.

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.

Supreme Cherry Salad

Bottom Layer:

1 – (3 oz) box Jello (Strawberry) dissolved with 1 c. boiling water
1 – can cherry pie filling

Top Layer:

1 – (3 oz) box lemon jello dissolved with 1 c. boiling water and allowed to partly congeal.

Whip 1 – (3 oz) cream cheese and to this add 1 c. undrained shredded pineapple.

Whip:

whipping cream or 1 box of whipped topping made to directions.
1/3 c mayonnaise or salad dressing
1 c. marshmallows

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.

Salad

Fresh leaf lettuce, wash & drained
6 slices bacon, cut-up and crispy
2 Tbsps. (minced) chopped onion

Bacon Dressing

1 Tbsp. bacon drippings
1 Tbsp. sugar
1/4 c. mayonnaise
2 tsp. corn starch
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. water
1/4 c. vinegar

Cook in skillet. Stir in corn starch, sugar, salt & pepper into bacon drippings. Then add mayo, water & vinegar. Cook 3-5 minutes. Pour dressing over salad and toss.

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.

Jubilee Salad

Spray pan with Pam (12x9x9″ dish) (8″ sq)
Dissolve 2 (3 oz. pkgs) strawberry Jello with
1 1/2 c. boiling water

Add:

2 sm (10 oz. pkgs) strawberries and juice (frozen) and 1 (1 lb. 4 1/2 oz can) chilled crushed pineapple and juice

When cooled off add 2 or 3 mashed bananas

Place half of mixture in pan.

Spread 1 c. sour cream over top.

Place rest of Jello mixture.

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

Fruit Salad

2 c green grapes or Tokay grapes (seeded)
2 small cans chunk pineapple (drained)
2 c “Fruits for Salad” (drained & diced)
2 c small marshmallows
2 or 3 bananas cut in pieces
2 or 3 apples (diced) if desired
1/2 pint heavy cream

Whip cream and add a little powdered sugar to sweeten. Mix with the above ingredients & chill in refrigerator.

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.

Macaroni – Frank Salad

1/2 cup Italian salad dressing
4 cups cooked macaroni
2 cups diced celery
4 or 5 frankfurters, thinly sliced
1/4 cup finely snipped parsley
1/4 cup sweet pickle relish
1/2 cup dairy sour cream

Pour Italian dressing over macaroni, refrigerate for 4 to 5 hours. Add celery, frankfurters, parsley, and pickle relish, mix lightly. Stir in sour cream, thoroughly. Garnish with additional frankfurter slices and parsley. Refrigerate till serving time.

Makes 6 servings.