Family Recipes

• 1 cup sugar
• 2 t. salt
• 2 t. paprika
• 2 t. dry mustard
• 2 t. celery seed
• 2 T. grated onion
• 1/2 c. vinegar
• 3/4 pt. Mazola

Mix above and chill. Serve over fruit.

(This recipe came from the Tea Room of Younkers Dept. Store in Des Moines. Vernie made this frequently. Very good over pears. Color the pears with redhots for a pretty salad and serve on lettuce leaves.)

• 1 can mandarin oranges
• 1 No. 2 can pineapple chunks
• Seeded Tokay grapes
• 1 pkg. small marshmallows
• 1 pkg. coconut.
• 1 large carton sour cream

Drain the oranges and pineapple chunks. Add as many seeded Tokay grapes as you like. Add 1 pkg. small marshmallows and 1 pkg. coconut.

Mix all with 1 carton sour cream and chill over night. Keeps for several days.

(Max’s recipe)

• 1 can apricot pie filling (Use peach)
• 1 can drained pineapple chunks
• 1 can drained mandarin oranges
• 1 cup small marshmallows
• 3 to 5 bananas
• 1/2 cup maraschino cherries

Mix together all but the bananas and chill before serving.

Add the bananas just before serving. Apricot pie filling isn’t available in California apparently. I always use Comstock Peach Pie Filling instead.

• 1 pkg. black cherry Jell-O (or any red Jell-0)
• 1/2 c. pineapple juice
• Boil 7 minutes. Cool.

Add:

• 1 cup of cream (whipped)
• 1 carton cottage cheese
• 12 marshmallows (small ones)
• Pineapple

• 1/2 cup sugar
• 1 T. cornstarch
• 1/8 t. salt
• 1/8 t. nutmeg
• 1c. boiling water
• 2 T. butter
• 1 1/2 T. lemon juice or almond flavoring to taste

Mix sugar, cornstarch, salt, and nutmeg; gradually add water and cook over low heat until thick and clear. Add butter; blend thoroughly. Add either lemon or almond flavoring.
See note below.

Note: This is the sauce for the plum pudding that I make at Christmas. I put more flavoring in than the above. I usually double the recipe, then divide it, and put the lemon in one-half and the almond in the other half.

• 1 package of Hidden Valley Ranch Dressing
• 11/4 cups milk
• 1 1/4 to 1 1/2 cups Best Foods Mayonnaise
• 1-to 1 1/2 oz. crumbled Danish or Maytag Blue Cheese

Mix milk and mayonnaise well with a hand blender. Add Ranch dressing mix and blend well. Crumble blue cheese and add, mix with fork. Let stand several hours.

• 2 cups raw cranberries
• 3 cups miniature marshmallows
• 3/4 c. sugar
• 2 cups diced unpared tart apples
• 1/2 c. seedless green grapes
• 1/2 c. broken Calif. walnuts
• 1/4 t. salt
• 1 c. whipping cream, whipped

Grind cranberries and combine with marshmallows and sugar. Cover and chill overnight. Add apples, grapes, walnuts, and salt. Fold in whipped cream; chill. Serve in large bowl or individual lettuce cups. Garnish with clusters of green and red grapes, if desired. Makes 8 to 10 servings.

Note: This is the cranberry salad that I make on the holidays. I double this recipe for the family.

• 2 pkg. red raspberry Jell-O
• 2 cups hot water (stir to dissolve)
• 1 c. cold water
• 1 can apple sauce
• 1 frozen pkg. raspberries

Stir and chill in refrigerator until firm. Before serving, make 1 envelope dream whip for topping.

(Recipe of Mary Williams)

• 2 pkgs. cherry Jell-O
• 3 c. boiling water
• 1 can cherry pie filling
• 12 marshmallows
• 1(3 oz.) cream cheese
• 1 c. or 9 oz. cool whip

Dissolve Jell-O in boiling water. When it starts to thicken, add a can of pie filling. Pour into 9″ x 13″ pan.

Topping

• 12 marshmallows
• 1 (3 oz.) cream cheese

Mix together in double boiler. Cool. Add 1 cup or 9 oz. cool whip. Fold together and pour over Jell-O mixture. Chill.

• 12/3 cup (large can) undiluted Carnation Evaporated milk
• 1/2 teaspoon salt
• 2 cups (about 8 ounces grated process American cheese.) (I use Velveeta,)

Simmer Carnation and salt over low heat to just below boiling (about 2 minutes). Add cheese and cook until thickened and smooth. Serve over baked potatoes.