Recipes from the Past

NEW SALAD

  • 2 pkgs. lemon Jello
  • 2 or 3 bananas
  • 48 small marshmallows
  • 1 can crushed pineapple,drained
  • 1 can mandarin oranges, drained

Frost with custard; use pineapple juice in a cup and add enough water to measure 1 cup.

  • 1/2 c. sugar
  • 2 tsp. butter
  • 1 egg, beaten
  • 1 c. cream, whipped
  • 2 tsp. flour

Set Jello as directed, let cool and slightly set. Add fruit and marshmallows. Put in bowl or mold. Cook the custard ingredients until spoon is coated; add whipped cream after custard is cooled. Spread on the Jello. Serves 15.

COTTAGE CHEESE SALAD

Mix and chill:

  • 8 oz. cottage cheese
  • 1 (3 oz.) pkg. Jello, sprinkle on dry
  • 1 small carton Cool Whip
  • 1 small can pineapple chunks

ORANGE SALAD

  • 1 (3 oz.) tapioca pudding
  • 3 c. water
  • 1 (3 oz.) orange Jello
  • 2 small cans orange segments
  • 1 (3 oz.) instant vanilla pudding
  • 1 (9 oz.) Cool Whip

Mix first four ingredients together and boil for 10 minutes. Cool completely. Add oranges and Cool Whip. Pour into bowl and refrigerate.

PRETZEL JELLO

Crust:

  • 1 1/2 c. pretzels, crushed
  • 1/2 c. sugar
  • 1/2 c. margarine

Ingredients:

  • 1 lg. pkg. strawberry Jello
  • 8 oz. Cool Whip
  • 1 (8 oz.) cream cheese
  • 1/2 c. sugar
  • 10 oz. pkg. frozen strawberries

Bake for 5 minutes at 350° in a 13-by-9-inch pan for the crust. Cream 1 (8 oz.) package of cream cheese and 1/2 cup sugar until fluffy. Add 8 ounce bowl of Cool Whip and pour over crust. Dissolve one large strawberry Jello and 2 cups hot water. Add 10 ounce package of frozen strawberries. Let thicken and then pour over second layer.

FROZEN FRUIT SALAD

  • 8 oz. cream cheese
  • 10 oz. pkg. frozen strawberries
  • 3/4 c. sugar
  • Large can crushed pineapple, drained
  • 2 bananas, quartered and sliced
  • 8 oz. Cool Whip

Keep cream cheese at room temperature; mix with sugar. Mix drained, crushed pineapple, strawberries and bananas. Add Cool Whip. Add cream cheese mixture. Put in a 13-by-9-inch pan and freeze. Serves 12 to 16.

FRESH FRUIT SALAD

  • 1 c. plain yogurt
  • 1 pt. blueberries
  • 2 Tbsp. honey
  • 3 bananas, sliced
  • 2 Tbsp. lemon juice
  • 3 peaches, sliced
  • 1/2 tsp. vanilla
  • Lemon juice
  • 1 pt. strawberries, sliced

Mix together yogurt, honey, lemon juice and vanilla. Chill for at least 1 hour. Mix the fruit together. Sprinkle lemon juice over top and mix gently, this will keep the bananas from discoloring.

SNICKER SALAD

  • 1 (8 oz.) Cool Whip, thawed
  • 2 Snickers candy bars, cut up
  • 2 bananas, chopped
  • 2 apples, chopped
  • 1 c. colored miniature marshmallows

Mix all together. Decorate with red cherries. Serves 6.

TAFFY APPLE SALAD

  • 2 c. diced green apples (Granny)
  • 1/2 c. sugar
  • 2 c. red delicious apples, with peel
  • 1 Tbsp. flour
  • 1 1/2 tsp. white vinegar
  • 2 c. mini marshmallows
  • 1 egg
  • 1 1/2 c. roasted salted peanuts
  • 1 (8 oz.) tub Cool Whip
  • 1 large can pineapple chunks, (save juice)

In bowl, put mini marshmallows, pineapple juice, sugar, flour, egg and vinegar. Put in microwave for 5 1/2 to 6 1/2 minutes until thick. Stir a few times. Refrigerate overnight. Then add apples, pineapple, Cool Whip and peanuts.

FRUIT SALAD

  • 1 box vanilla pudding (cooked variety)
  • 1 can mandarin oranges, drained
  • 1 can fruit cocktail, drained
  • Sliced bananas
  • 1 can grapes, drained
  • 1 c. whipping cream
  • 1 can chunk pineapple, drained

Cook pudding, use drained fruit juices as liquid. Use 1 1/2 cups fruit juice. When pudding is cooked, add 1 package mini marshmallows. Add fruits, cover with whipped cream. Refrigerate. (May set overnight).

STRAWBERRY DESSERT

  • 1 loaf (10 1/2 oz.) angel food cake, cut into 1-inch cubes
  • 2 pkgs. (3 oz. each) sugar-free strawberry gelatin
  • 2 c. boiling water
  • 1 pkg. (20 oz.) frozen unsweetened whole strawberries, thawed
  • 2 c. cold milk
  • 1 pkg. (1 oz.) sugar-fee instant vanilla pudding
  • 1 carton (8 oz.) frozen  reduced-fat whipped topping, thawed

Arrange cake cubes in a single layer in a 13-by-9-by-2- inch dish. In a bowl, dissolve gelatin in boiling water; stir in strawberries. Pour over cake and gently press cake down. Refrigerate until set, about 1 hour. In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Spoon over gelatin layer. Spread with whipped topping. Refrigerate until serving.

SOUR CREAM PEACH PIE

  • 2 Tbsp. flour
  • 1/2 tsp. vanilla
  • 2 c. sliced peaches
  • 1/4 tsp. salt
  • 3/4 c. sugar
  • 1 c. sour cream
  • 1 egg, beaten

Stir in the above ingredients well, place in an unbaked pie shell.

Topping: 

  • 1/3 c. sugar
  • 1/3 c. flour

Cut in 1/4 cup margarine. Crumble on top of pie and also sprinkle 1 teaspoon cinnamon on top. Bake at 15 minutes at 450°, then for 30 minutes at 350°.