Recipes were so much less precise in the 1970's -- I still make these by guess and by golly.
This is the version of Carrot and Raisin Salad that I remember:
Shred 4 or 5 carrots
At least a cup of raisins
Mayonaise to hold it together
Refrigerate for 3-4 hours.
Macaroni and Tuna salad (I also make it with canned chicken or canned salmon)
Cook 3 cups of elbow macaroni (I have used other pastas as well)
1 cup diced celery
1 cup thinly sliced carrots
1/2 cup finely diced onions
6-8 oz canned tuna
salt
pepper
garlic powder
mayonaise
mustard
Mix all the ingredients together -- use just enough mayonaise and mustard to get the taste you want.