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.
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.
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
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
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