This quick 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.

5 Cup Salad

1 cup pineapple
1 cup mandarin oranges
1 cup marshmallows
1 cup coconut
1 cup sour cream

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).

Minestrone Salad

1 package (16 oz.) elbow macaroni
2 cans (12 oz each) Mexican style corn, drained
1 can (16 oz) cut green beans, drained
3 medium carrots, pared and shredded (1 cup)
1 cup sliced green onions
3/4 cup bottled Italian salad dressing
1 cup thinly sliced celery
1 1/2 cup mayonnaise or salad dressing
1 tablespoon prepared hot mustard
2 teaspoons salt
4 medium tomatoes

Cook macaroni as label directs; drain.

While warm, combine with corn, green beans, carrots, onions, and Italian dressing in a large bowl; toss lightly to mix.

Chill at least 2 hours to season and blend flavors. Just before serving, add celery to macaroni mixture. Mix mayonnaise, mustard, and salt into small bowl; stir into macaroni mixture until evenly coated.

Slice tomatoes; cut each slice in half; arrange evenly around edge in bowl.

Yield: 16 servings

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 Potpourri

2 cups apples – cubed & unpeeled
2 Tbsp. lemon juice
2 cups seedless grapes (green)
1 can tidbit pineapples (drained)
1/2 c. dark seedless raisins
1 can (11 oz) mandarin orange sections drained
1/2 cup slices almonds

Refrigerate

Dressing

1/2 c. salad dressing
1 (8 oz) pkg cream cheese
1 T. lime juice
Orange & lemon peel grated

Sprinkle top with a few chopped maraschino cherries.

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.

Tuna-Macaroni Salad

1 pkg (8 oz) shell macaroni (cooked as directed)
Drain & wash with cold water

1 cup mayonnaise
1 T. chopped onion

Add macaroni and cool

1/3 c. chopped celery
1/4 c. chopped green pepper
1 1/2 tsp. salt
1/4 tsp. pepper (white)
1 (7 oz) can tuna (rinse in hot water – drain & flake)

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

Seafood Salad
4 servings

Dissolve completely and let begin to congeal before adding rest of ingred.:

1 pkg (3 oz) gelatine
3/4 cup boiling water

1 can King crab meat, shrimp or lobster (cut up)
1 Tbsp. lemon juice sprinkled over seafood and let stand
2/3 cup shredded unpeeled cucumber
1/4 cup diced celery
1 Tbsp. grated onion
1 cup cream style cottage cheese
1/2 cup mayonnaise

May be put in oblong loaf pan or mold.

Let set 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.

Jardiniere Salad

1 pkg. Kraft Macaroni & Cheese Dinner
1/3 cup Catalina Dressing
1/3 cup Kraft Mayonnaise
1 Tbsp. chopped onion
1 cup sliced celery
1 cup diced cucumber
Salt & pepper
1 10 oz. pkg. frozen garden vegetables, cooked & drained.

Prepare Kraft Dinner as directed. Stir in Catalina Dressing, cool. Add remaining ingredients, toss lightly and season to taste. Chill.

This handwritten recipe card was found in a large collection, date unknown. I’ve typed it below (slight adjustments made for easier reading) along with a scanned copy.

Marinated Bean Salad

Boil for 3 or 4 minutes:

1/2 cup reserved bean juice
2/3 cup vinegar
1 tsp. mix pickling spices
1/3 cup water

Strain and cool.

Add:

Liquid sweetener (to equal 1/4 c. sugar)
1/2 c. finely chopped celery

Mix two kinds of beans together:

1 (16 oz) wax beans & 1 (16 oz) green beans

Pour liquid over beans and let marinate.

Top with bacon – (2 slices, cooked crisp & crumbled)

8 servings

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

Ten-Minute Pizza

1 pkg. refrigerated baking-powder biscuits
1 can (8 oz.) tomato sauce
1 tablespoon olive oil
1/2 teaspoon Spice Islands Seasoning Salt
1/4 teaspoon Spice Islands Oregano
1/4 teaspoon Spice Islands Sweet Basil
1 cup Romano or Shredded Parmesan Cheese

Place biscuits about 3 inches apart on a lightly greased cooky sheet. Allow to stand a few minutes. Meanwhile combine tomato sauce, olive oil, Seasoning Salt, Oregano and Basil until blended. Flatten biscuits with the heel of the hand spreading out to form circles approx. 3 inches in diameter. Spoon tomato mixture onto flattened biscuits to within 1/4 inch from edge. Top each biscuit with cheese. Bake in a hot oven (400° F.) 10 to 12 minutes until crust is deep golden brown. Serve at once. Makes 10 servings.

Suggestion: Toppings of sliced fresh mushrooms, salami, anchovy, ground cooked sausage or hamburger may be added before cheese if desired.