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

Potatoes & Onions au Gratin

Cook 5-6 pounds potatoes in their jackets the day before you plan to serve them. The next day, peel and dice them into 1/2″ cubes. You will need about 9 cups. Peel 2 pounds small white onions. Cook in boiling salted water until tender. Drain.

Now make the sauce:

Melt 1/2 cup butter in a large skillet. Blend in 1/2 cup flour. When smooth, add 3 cups milk, 3 cups light cream and 1 cup chicken broth. Cook until thickened, stirring constantly. Add 1 pound really good sharp cheddar cheese, coarsely grated, and 1 cup finely grated parmesan cheese. Stir and cook gently until cheese melts. Season with 1/2 t pepper, 1 3/4 t salt, 1 t seasoned salt and 1 clove garlic, crushed or minced. Mix with cooked potatoes and onions and pour into one large shallow casserole or individual ramekins, depending on the menu you plan to serve.

Bake the casserole in a moderate oven, 350°F., until bubbly and lightly patched with brown. The large casserole will take about 45 min. so consider this in your timing.

Makes 8 servings

This recipe was written on a sheet of paper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Cranberry Cheese Ribbon Salad
(Makes 12 servings)

1 envelope unflavored gelatine
1 cup cold water
1 (3-ounce) package strawberry flavored gelatine
3/4 cup boiling water
1 (14-ounce) jar cranberry orange relish
1/4 cup Realemon reconstituted lemon juice
1 tablespoon grated orange rind
1 (8-ounce) package cream cheese, softened
1 (4 1/2 ounce) container frozen non-dairy whipped topping, thawed

In small saucepan, sprinkle gelatine over cold water to soften; heat and stir until gelatine dissolves. Remove from heat; set aside. Dissolve flavored gelatin in boiling water; stir in relish, 2 tablespoons Realemon and rind. Pour into lightly-oiled 1-1/2 quart mold. Chill until slightly thickened.

In large mixer bowl, beat cheese with remaining Realemon until fluffy; blend in topping. Add unflavored gelatine mixture; mix well. Spoon evenly over cranberry mixture.

Chill about 3 hours, or until set. Unmold. Garnish as desired. Refrigerate leftovers.

This recipe was written on a scrap of paper and found in a large collection, date unknown. I’ve type it below (spelling corrected) along with a scanned copy (front side only).

Lebanese Salad

3 bunches curly parsley
2 or 3 tomatoes
2 c. cracked wheat
2 or 3 bunches green onions
1 green pepper
1 1/2 c. olive oil
1 1/2 c. lemon juice
lots of salt & pepper

Soak cr. wheat in warm water till water’s absorbed. Add oil & juice to all ingred.

Makes a lot.

Serve with pita bread.

This recipe was written on a slip of yellow paper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Fruit Salad

1 lrge can peaches, drained
1 bag frozen blueberries, thawed
1 lrge can chunk pineapple, drained
1/2 qt. ginger ale

Place all fruit in a bowl. Pour ginger ale over and let stand in refrigerator at least 1 hour before serving.

*You can add any other fruit you want adding more ginger ale if necessary.

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

Jello Salad

2 lg. boxes jello
2 c. hot water to each box of jello

1 lg. can crushed pineapple

Bring pineapple to boil. Put pineapple in jello in large bowl. Refrigerate or 45 min. to an hour, until it gels.

Mix in:

2 med. (1 lb.) creamed small curd cottage cheese

Fold in:

2 med. Cool Whip

Pour into pan to set 1 hour.

Garnish with crushed nuts.

This recipe was written on a sheet of paper and found in a large collection, date unknown. I’ve typed it below (with a few minor adjustments for easier reading) along with a scanned copy.

Banana Muffins

1 stick of butter
1 1/2 c. sugar
1 1/2 c. flour
3 mashed bananas
2 eggs, separated
1/2 c. nuts
1 tsp. soda in
4 T sour milk

Cream sugar & butter, add egg yolks and beat. Add bananas. Add flour & milk, alternating. Fold in egg whites.

Bake 350° for 20-25 min (add nuts to flour).

Makes about 20.

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

Busy-Day Fruit Salad

2 c. orange sections
2 c. (1 lb 4 1/2 oz. can) pineapple chunks, drained
1 c. Kraft Mayonnaise
1/4 c. syrup from pineapple
Kraft flavored miniature marshmallows
Lettuce

Combine fruit; place in lettuce lined bowl.

Sprinkle with marshmallows.

Serve with mayonnaise blended with pineapple syrup.

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.

Waldorf Salad

4 medium apples, quartered & sliced thin
1 c. chopped walnuts
1 c. diced celery
1/2 c. golden raisins

Dressing as follows:

1/3 c. mayonnaise or salad dressing
1 – (6 oz. can) undiluted concentrated orange juice

Mix and chill.

Serve in bowl lined with lettuce.