RETRO RECIPES 1950S RECIPES

Steps:

• Mix 2/3 cup (one small can) Carnation evaporated milk, 1-2/3 cups sugar, and 1/2 teaspoon salt in saucepan over medium heat.
• Bring to boil; cook for 5 minutes, stirring constantly. When the milk starts to bubble around edges of pan is when you should start timing the 5 minutes.
• Remove from the heat. Add 1-1/2 cups (16 medium) diced marshmallows, 1-1/2 cups semi-sweet chocolate chips, and 1 teaspoon vanilla.
• Stir vigorously for 1 minute (or until marshmallows melt).
• Pour into an 8-inch square buttered pan. Garnish with nuts.
• Cool. Cut in squares.

Steps:

• Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each.
• Pour each flavor into an 8-inch square pan.
• Chill until firm, or overnight.
• Then combine the lemon gelatin, sugar, and remaining 1 cup boiling water; stir until gelatin and sugar are dissolved.
• Stir in pineapple juice.
• Chill until slightly thickened.
• Meanwhile, mix the crumbs and melted butter; press into bottom of 9-inch spring-form pan. (If desired, press part of crumbs on sides of pan.)
• Cut the firm gelatins into 1/2-inch cubes.
• Then prepare whipped topping mix as directed on package or whip the cream; blend with lemon gelatin.
• Fold in gelatin cubes.
• Pour into pan.
• Chill at least 5 hours, or overnight.
• Run knife or spatula between sides of dessert and pan, and remove sides of pan before serving.
• If desired, spread additional prepared whipped topping or whipped cream on top and sides.