3/4 C. shortening (part butter)
1/2 C. sugar
3 oz. fruit flavored Jello (use dry)
2 eggs
1 t. vanilla
2 1/2 C. flour
1 t. baking powder
1 t. salt
Mix shortening, Jello, eggs and sugar. Blend in dry ingredients. Roll dough in 3/4 inch balls. Place 3 inches apart on ungreased cookie sheet. Flatten with bottom of tumbler dipped in sugar. These cookies look pretty on a tray with other cookies as they take on the color of the Jello used. Bake at 350 degrees for 10-12 minutes. Makes about 4 dozen.
Thank you to Teresa Leithold for contributing this recipe.
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I thought this was a little sour so I added more sugar than it called for, you can adjust to your taste. To speed things up, I used bagged coleslaw mix and precooked bacon crumbles. I’m sure it’s better made the original way but sometimes life gets busy 
1 (15 oz.) can large red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1/2 small head of cabbage, cut fine
1 small onion, finely chopped
1 small clove garlic, finely chopped
1/2 C. green and red pepper, coarsely chopped
1/4 C. vinegar
1/4 C. oil
1 1/2 t. salt
1/2 t. dry mustard
1 t. sugar or more
Dash of pepper
1 t. celery seed
5 slices of bacon
Place beans, cabbage, onion and peppers in a large bowl. Mix well. Combine oil, vinegar, garlic, salt, dry mustard, sugar, pepper and celery seed. Pour dressing over bean mixure. Toss lightly to combine. Cover and chill 4-6 hours, stirring occasionally. Cut bacon into 1/2 -1 inch pieces and cook in a large frying pan until crisp. Remove to absorbent paper towel. Toss vegetables before serving. Garnish with bacon. Serves 6.
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1 (3 oz.) package strawberry or cherry gelatin
1 C. boiling water
1 C. applesauce
1 C. miniature marshmallows
Combine boiling water with gelatin. Stir in applesauce and marshmallows. Chill until firm in refrigerator.
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2 C. small curd cottage cheese
1 (8 oz.) carton of Cool Whip
1 (20 oz.) can crushed pineapple, well drained
1 (3 oz.) box orange Jello
Mix cottage cheese, Cool Whip and pineapple. Then add dry Jello. Mix well and refrigerate until ready to serve. Serve with a spoon.
Serves 8.
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1 tall can evaporated milk
1/3 C. ketchup or tomato paste
1/3 C. French’s mustard
Scald milk in double boiler. Blend in ketchup and mustard thoroughly. Serve hot on toasted or grilled cheese sandwiches, closed or open-faced, or toasted English muffins.
Lots of sandwich filling variations; for instance: 1. Add tuna to sauce, serve with toast. 2. Add deviled or ground ham, pour over poached egg on toasted English muffin 3. Add grated cheee, cover burger on bun.
Other ideas: Pour sauce over sliced egg on a toasted English muffin. Make a Hero sandwich with ham and chicken (or bacon and sliced chicken) on a split French loaf or roll and cover with sauce.
From a French’s ad in a Better Homes and Garden magazine. November 1957.
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1 1/2 lbs. ground beef
1 stalk celery, cut fine
1 can cream of mushroom soup
1 can chicken with rice soup
1 can mixed vegetables
2 C. water
1 T. soy sauce
2 t. worcestershire sauce
1 C. rice
Chow mein noodles
Brown hamburger with celery and drain. Add other ingredients, except chow mein noodles. Bake at 350 for 30 minutes, add the chow mein noodles to the top and bake another 30 minutes.
From the kitchen of Ella Meyer
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3 C. whole kernel corn
1 green pepper, minced
2 eggs
2/3 C. buttered crumbs
2 T. melted margarine
2/3 t. salt
1/4 t. paprika
Beat eggs slightly and add to corn. Add green pepper, melted butter, salt and paprika. Put into a baking dish and sprinkle crumbs on top. Bake at 350 degrees for 20 minutes.
From the kitchen of Ella Meyer
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2 (1 oz. squares) unsweetened chocolate
1/4 C. water
2 C. sifted powdered sugar
1/2 C. chopped walnuts
2 C. tiny marshmallows
1/4 C. butter
1 t. vanilla
In a small saucepan, place chocolate, 1 C. marshmallows, water and butter. Heat over low heat, stirring until blended. Cool. Add sugar and vanilla. Beat until smooth and slightly thick–about 2 minutes. Stir in rest of marshmallows and nuts.
From the kitchen of Ella Meyer
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1/2 C. shortening
3/4 C. brown sugar
1/2 C. granulated sugar
2 eggs
1 t. vanilla
2 C. sifted Robin Hood All-Purpose flour
2 t. baking powder
1/2 t. salt
1/2 t. soda
1 t. cinnamon
1/2 t. cloves
1/2 t. nutmeg
1 C. buttermilk or sour milk
1/2 C. chopped nuts
Cream shortening , sugars, eggs and vanilla.
Add sifted ingredients alternately with buttermilk. Blend well.
Stir in chopped nuts.
Pour into 2 prepared 8 inch layer pans.
Bake at 350 degrees for 30-35 minutes. Cool.
Frost as desired.
From the kitchen of Ella Meyer.
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4 eggs
1 pound can of pumpkin
1 t. cinnamon
1/2 t. ginger
1/4 t. allspice
1/2 C. molasses
1 C. milk
Butter or shortening to grease the casserole dish
1. Preheat oven to 350 degrees.
2. Crack the eggs into a large mixing bowl. Beat them with a fork until they are light yellow. Add the canned pumpkin to the eggs and mix well with a wooden spoon.
3. Measure the cinnamon, ginger, and allspice into the mixing bowl. Add the molasses and milk. Stir well.
4. Grease casserole dish with butter or shortening. Pour the pumpkin mixture into the casserole dish.
5. Bake the pudding for 1 hour. Serve warm.
This recipe doesn’t have much sugar so we served it warm with vanilla ice cream and it was very good. On the second day, we mixed the cold pudding with vanilla yogurt which was also good.
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