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Carioca Sauce
CARIOCA SAUCE THE TAMPA TRIBUNE
½ cup firmly packed light brown sugar
¼ teaspoon salt
¼ cup milk
1 package (6 ounces) semi-sweet chocolate pieces
1 cup dairy sour cream
1 teaspoon rum extract
Combine sugar, salt and milk in a heavy sauce-
pan: cook and stir over low heat until sugar
dissolves; do not boil. Stir in chocolate.
Add sour cream and rum extract, blend until
smooth. Serve hot or cold.
Yields 2 cups.
Card 1 Back: blank
---
# Carioca Sauce
*The Tampa Tribune*
*Yields 2 cups*
## Ingredients
- 1/2 cup firmly packed light brown sugar
- 1/4 tsp salt
- 1/4 cup milk
- 1 package (6 oz) semi-sweet chocolate pieces
- 1 cup dairy sour cream
- 1 tsp rum extract
## Instructions
1. Combine sugar, salt, and milk in a heavy saucepan.
2. Cook and stir over low heat until sugar dissolves; do not boil.
3. Stir in chocolate pieces until melted and combined.
4. Add sour cream and rum extract; blend until smooth.
5. Serve hot or cold.
## Editor's Notes
- The card presents this as a dessert sauce, likely intended for ice cream, cake, or similar. No serving suggestion is specified beyond "hot or cold." -
Triple Chocolate Cookies
Card 1 Front:
TRIPLE CHOCOLATE COOKIES HERSHEY'S
½ c. (1 stick) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 tablespoon milk
2¼ cups all-purpose flour
1/3 cup Hershey's Cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup Hershey's Semi-Sweet Chocolat e Chips
1 bag (9 Oz.) Hershey's Kisses, or Kisses With
Card 1 Back:
Almonds, Milk Chocolates unwrapped
Heat oven to 350 degrees. In mixer bowl, beat
butter, granulated sugar, brown sugar, and vanil
until blended. Add eggs and milk; beat well.
Stir together flour, cocoa, baking soda & salt;
gradually add to butter mixture, blending well.
Stir in chocolate chips. Shape dough into 1-in.
balls. Place on ungreased cookie sheet. Bake
10-11 minutes. Cool 1 minute; remove to wire
rack. Press Kisses in center of each cookie.
Yield: About 4 dozen cookies.
---
# Triple Chocolate Cookies
*Recipe by Hershey's*
*Yields about 4 dozen cookies*
## Ingredients
- 1/2 cup (1 stick) butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 Tbsp milk
- 2 1/4 cups all-purpose flour
- 1/3 cup Hershey's Cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup Hershey's Semi-Sweet Chocolate Chips
- 1 bag (9 oz.) Hershey's Kisses, or Kisses With Almonds, Milk Chocolates, unwrapped
## Instructions
1. Heat oven to 350°F.
2. In mixer bowl, beat butter, granulated sugar, brown sugar, and vanilla until blended.
3. Add eggs and milk; beat well.
4. Stir together flour, cocoa, baking soda, and salt; gradually add to butter mixture, blending well.
5. Stir in chocolate chips.
6. Shape dough into 1-inch balls. Place on ungreased cookie sheet.
7. Bake 10–11 minutes.
8. Cool 1 minute; remove to wire rack.
9. Press a Hershey's Kiss in the center of each cookie. -
Peanut Butter Frosting
PEANUT BUTTER FROSTING THE TAMPA TRIBUNE
4 cups creamy peanut butter
1 pound confectioners sugar
7-8 tablespoons milk
1 teaspoon vanilla
Blend 1/3 of sugar with peanut butter. Alter-
nately add remaining sugar and milk. Add
vanilla. Spread on cake or cupcakes.
Card 1 Back: blank
---
# Peanut Butter Frosting
*The Tampa Tribune*
## Ingredients
- 4 cups creamy peanut butter
- 1 pound confectioners sugar
- 7–8 Tbsp milk
- 1 tsp vanilla
## Instructions
1. Blend 1/3 of the sugar with the peanut butter.
2. Alternately add the remaining sugar and milk.
3. Add vanilla.
4. Spread on cake or cupcakes. -
Peanut Butter Cake
PEANUT BUTTER CAKE THE TAMPA TRIBUNE
3 c. all-purpose flour ½ c. shortening
3 tsp. baking powder 1½ tsp. vanilla
½ tsp. salt 2¼ c. brown sugar
3/4 c. peanut butter 3 eggs
Mix four, baking powder and salt. Set aside.
Cream peanut butter, shortening and vanilla ex-
tract. Beat in brown sugar. Add eggs, one at
a time, beating well after each addition.
Then, alternately add dry ingredients and milk
to above mixture. Bake in 4 greased and floured
cake pans at 350 degrees for 20 minutes.
Card 1 Back:
Or bake until cake leaves sides of the pan.
Or pour batter into 36 cupcake liners. Frost
with Peanut Butter Frosting.
---
# Peanut Butter Cake
*The Tampa Tribune*
## Ingredients
- 3 c. all-purpose flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 3/4 c. peanut butter
- 1/2 c. shortening
- 1 1/2 tsp. vanilla
- 2 1/4 c. brown sugar
- 3 eggs
- 1 c. Milk
## Instructions
1. Mix flour, baking powder, and salt. Set aside.
2. Cream peanut butter, shortening, and vanilla extract.
3. Beat in brown sugar.
4. Add eggs one at a time, beating well after each addition.
5. Alternately add dry ingredients and milk to the above mixture.
6. Bake in 4 greased and floured cake pans at 350°F for 20 minutes, or bake until cake leaves sides of the pan.
7. Alternatively, pour batter into 36 cupcake liners and bake accordingly.
8. Frost with Peanut Butter Frosting. -
Basic Spam Loaf
Card 1 Front:
BASIC SPAM LOAF THE TAMPA TRIBUNE
2 cans (12 oz.) Spam
ground
1½ c. quick rolled oats,
or fresh bread crumbs
2 eggs, beaten
2 T. brown sugar
½ c. ketchup
½ c. pineapple
juice or other
Salt and Pepper
1 package ham
flavoring
Place Spam and oats in a large bowl. Mix re-
maining ingredients in a separate bowl, then
pour into bowl with Spam and mix well. Spoon
into a greased loaf pan. Bake in a preheated
350 degree oven 45-50 minutes. Remove and
let rest 5 minutes for better slicing.
Serves 4-6. (OVER)
Card 1 Back:
*****NOTE: You can add grate vegetables such
as carrots or onions (1½ cup each). And sub-
stitute salsa for ketchup, in which case re-
place pineapple juice with tomato juice or V-8.
Incidentally, a few scraps of leftover cheese
won't go amiss.
---
# Basic Spam Loaf
*The Tampa Tribune*
*Serves 4–6*
## Ingredients
- 2 cans (12 oz.) Spam, ground
- 1 1/2 cups quick rolled oats, or fresh bread crumbs
- 2 eggs, beaten
- 2 Tbsp brown sugar
- 1/2 cup ketchup
- 1/2 cup pineapple juice or other
- Salt and pepper
- 1 package ham flavoring
## Instructions
1. Place Spam and oats in a large bowl.
2. Mix remaining ingredients in a separate bowl, then pour into bowl with Spam and mix well.
3. Spoon into a greased loaf pan.
4. Bake in a preheated 350°F oven 45–50 minutes.
5. Remove and let rest 5 minutes for better slicing.
## Editor's Notes
- **Optional variations noted on back of card:** (1) Add 1 1/2 cups each of grated carrots or onions; (2) substitute salsa for ketchup, replacing pineapple juice with tomato juice or V-8; (3) add leftover cheese scraps. -
Economy Meal Baked Spam
ECONOMY MEAL BAKED SPAM THE TAMPA TRIBUNE
1 can Spam Whole cloves
1 T. vinegar 1 T. brown sugar
1 tsp. prepared mustard
Cut crisscross lines on top of Spam and fill
with cloves. Mix remaining ingredients, pour
over Spam and bake in 350 degree oven for 20
minutes. Slice and dip juice over each slice.
Serves 3.
Card 1 Back: blank
---
# Economy Meal Baked Spam
*The Tampa Tribune*
*Serves 3*
## Ingredients
- 1 can Spam
- Whole cloves
- 1 Tbsp vinegar
- 1 Tbsp brown sugar
- 1 tsp prepared mustard
## Instructions
1. Cut crisscross lines on top of Spam and fill with cloves at line intersections.
2. Mix remaining ingredients (vinegar, brown sugar, and mustard) and pour over Spam.
3. Bake in a 350°F oven for 20 minutes.
4. Slice and dip juice over each slice. -
Mix-Ups Sandwiches
MIX-UPS, SANDWICHES THE TAMPA TRIBUNE
1 can Spam ½ tsp. prepared mustard
1 c. grated cheddar 1 sm. onion, chopped
cheese Hot dog buns
2 boiled eggs, diced
¼ c. mayonnaise or salad dressing
Cube Spam. Stir in cheese, eggs, mayonnaise,
onion and mustard. Spoon into hot dog buns.
Wrap in foil. Seal tightly. Place on cookie
sheet. Bake 15 minutes at 400 degrees until
heated.
Card 1 Back: blank
---
# Mix-Ups Sandwiches
*The Tampa Tribune*
## Ingredients
- 1 can Spam
- 1 cup grated cheddar cheese
- 2 boiled eggs, diced
- 1/4 cup mayonnaise or salad dressing
- 1/2 tsp prepared mustard
- 1 small onion, chopped
- Hot dog buns
## Instructions
1. Cube Spam.
2. Stir in cheese, eggs, mayonnaise, onion, and mustard.
3. Spoon into hot dog buns.
4. Wrap in foil. Seal tightly.
5. Place on cookie sheet.
6. Bake 15 minutes at 400°F until heated. -
Broccoli Sauce for Pasta
Card 1 Front:
BROCCOLI SAUCE FOR PASTA THE WASHINGTON POST
1 bunch fresh broccoli (about 1½ pounds)
½ cup olive oil
1 teaspoon fresh garlic, minced
¼ cup sun-dried tomatoes, julienned
2 tablespoons lemon juice
1 tablespoon minced fresh oregano or parsley,
or 1 teaspoon minced fresh rosemary (optional)
1 pound pasta, cooked
Freshly grated Parmesan to taste
Remove bite-sized florets from the broccoli.
(Save the rest for soup, if you wish.)
Blanch florets in a large quantity of boiling
salted water for about 3 minutes or until bare-
ly tender.
Card 1 Back:
Drain broccoli and rinse in cold water to stop
cooking.
Heat olive oil in a large skillet or sauce-
pan. Add the garlic and stir for a minute or
two over heat. Add broccoli florets, sun-dried
tomatoes, lemon juice and optional fresh herbs
and toss in oil. Add cooked pasta and toss.
Serve broccoli and pasta dish immediately
with freshly grated Parmesan passed separately.
Makes 4-6 servings.
TEST KITCHEN NOTES: Asparagus can be sub-
stituted for the broccoli in the recipe. Cut
the asparagus (preferably thin stalks) into 1½"
diagonal slices. There should be about 4 cups.
Blanch them as you would the broccoli.
---
# Broccoli Sauce for Pasta
*The Washington Post*
*Makes 4–6 servings*
## Ingredients
- 1 bunch fresh broccoli (about 1 1/2 pounds)
- 1/2 cup olive oil
- 1 tsp fresh garlic, minced
- 1/4 cup sun-dried tomatoes, julienned
- 2 Tbsp lemon juice
- 1 Tbsp minced fresh oregano or parsley, or 1 tsp minced fresh rosemary (optional)
- 1 pound pasta, cooked
- Freshly grated Parmesan, to taste
## Instructions
1. Remove bite-sized florets from the broccoli. (Save the rest for soup, if you wish.)
2. Blanch florets in a large quantity of boiling salted water for about 3 minutes or until barely tender.
3. Drain broccoli and rinse in cold water to stop cooking.
4. Heat olive oil in a large skillet or saucepan. Add the garlic and stir for a minute or two over heat.
5. Add broccoli florets, sun-dried tomatoes, lemon juice, and optional fresh herbs and toss in oil.
6. Add cooked pasta and toss.
7. Serve immediately with freshly grated Parmesan passed separately.
## Editor's Notes
- **Test Kitchen Note (from card):** Asparagus can be substituted for the broccoli. Cut asparagus (preferably thin stalks) into 1 1/2" diagonal slices — there should be about 4 cups. Blanch as you would the broccoli. -
Clam Sauce for Pasta
CLAM SAUCE FOR PASTA THE WASHINGTON POST
b¼ c. olive oil 1 tsp. minced garlic
¼ c. minced onion 1 (10½-oz.) can whole
1 red bell pepper clams
sliced into thin ¼ c. minced parsley
matchsticks ½ lb. cooked past a
Heat ¼ c. of olive oil in a large pan. Add
minced onion and red bell pepper and let cook
for about 5 minutes or until softened.
Stir in garlic and juice from clams. Raise
heat and boil rapidly for about a minute. Add
clams and parsley and toss over heat just until
hot. Add pasta and toss again. Serve immed-
iately.
Makes 2-3 servings.
Card 1 Back: blank
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# Clam Sauce for Pasta
*The Washington Post*
*Makes 2–3 servings*
## Ingredients
- 1/4 cup olive oil
- 1/4 cup minced onion
- 1 red bell pepper, sliced into thin matchsticks
- 1 tsp minced garlic
- 1 (10 1/2-oz.) can whole clams
- 1/4 cup minced parsley
- 1/2 lb cooked pasta
## Instructions
1. Heat 1/4 cup of olive oil in a large pan.
2. Add minced onion and red bell pepper and let cook for about 5 minutes or until softened.
3. Stir in garlic and juice from clams.
4. Raise heat and boil rapidly for about a minute.
5. Add clams and parsley and toss over heat just until hot.
6. Add pasta and toss again.
7. Serve immediately. -
Mama D's Spaghetti with Ricotta
Card 1 Front:
MAMA D'S SPAGHETTI WITH RICOTTA
ADAPTED FROM MAMA D'S OLD-FASHIONED ITALIAN
COOKING
1 lb. spaghetti ¼ tsp. freshly ground
1 c. ricotta cheese black pepper
¼ c. freshly grated 2 cloves garlic, minced
Parmesan cheese 4 TB. butter
1 egg, beaten ¼ c. freshly shredded
½ teaspoon salt mozzarella cheese
1/8 teaspoon dried oregano
Cook the pasta according to directions on
the package until al dente. While the pasta is
cooking, combine the ricotta cheese with the
Parmesan, egg, salt, pepper, oregano and garlic.
When the pasta is done, drain, leaving a
Card 1 Back:
little water in the pot. Add the butter to the
pot and return the pasta to it, tossing well.
Stir in the ricotta cheese mixture and transfer
all to a baking dish. Top with shredded mozza-
rella and put under the broiler until the mozza-
rella is melted, but not browned.
Makes 4-6 servings.
---
# Mama D's Spaghetti with Ricotta
*Adapted from Mama D's Old-Fashioned Italian Cooking*
*Makes 4–6 servings*
## Ingredients
- 1 lb. spaghetti
- 1 c. ricotta cheese
- 1/4 c. freshly grated Parmesan cheese
- 1 egg, beaten
- 1/2 tsp. salt
- 1/8 tsp. dried oregano
- 1/4 tsp. freshly ground black pepper
- 2 cloves garlic, minced
- 4 Tbsp. butter
- 1/4 c. freshly shredded mozzarella cheese
## Instructions
1. Cook the pasta according to directions on the package until al dente.
2. While the pasta is cooking, combine the ricotta cheese with the Parmesan, egg, salt, pepper, oregano, and garlic.
3. When the pasta is done, drain, leaving a little water in the pot.
4. Add the butter to the pot and return the pasta to it, tossing well.
5. Stir in the ricotta cheese mixture and transfer all to a baking dish.
6. Top with shredded mozzarella and put under the broiler until the mozzarella is melted, but not browned. -
Impossible Chicken Taco Pie
IMPOSSIBLE CHICKEN TACO PIE THE TAMPA TRIBUNE
2 cups cut-up cooked chicken
½ cup chopped onion
2 tablespoons taco seasoning mix (½ packet)
1 cup buttermilk baking mix
1 cup milk
2 eggs
1 cup shredded Cheddar cheese
Heat oven to 400 degrees. Grease a 9" pie
plate. Mix chicken, onion and seasoning mix.
Sprinkle in plate. Stir baking mix, milk,
and eggs with fork until blended. Pour into
plate.
Bake 30-35 minutes or until knife inserted in
center comes out clean. Sprinkle with cheese.
Card 1 Back:
Bake 1-2 minutes longer or until cheese is
melted. Garnish with lettuce, tomatoes, olives
and sour cream, if desired.
Makes 6-8 servings.
NUTRITION DATA PER SERVING:
Calories - 378
Protein - 30 g
Sodium - 556 mg
Fat - 21 g
Fiber - 0 g
Carbohydrates - 16 g
Cholesterol - 158 mg
Calories from fats - 51%
---
# Impossible Chicken Taco Pie
*The Tampa Tribune*
*Makes 6–8 servings*
## Ingredients
- 2 cups cut-up cooked chicken
- 1/2 cup chopped onion
- 2 Tbsp taco seasoning mix (1/2 packet)
- 1 cup buttermilk baking mix
- 1 cup milk
- 2 eggs
- 1 cup shredded Cheddar cheese
## Instructions
1. Heat oven to 400°F. Grease a 9" pie plate.
2. Mix chicken, onion, and seasoning mix. Sprinkle into greased pie plate.
3. Stir baking mix, milk, and eggs with a fork until blended. Pour into plate.
4. Bake 30–35 minutes or until a knife inserted in the center comes out clean.
5. Sprinkle with shredded Cheddar cheese. Bake 1–2 minutes longer or until cheese is melted.
6. Garnish with lettuce, tomatoes, olives, and sour cream, if desired.
## Nutrition Data Per Serving
-
Impossible Lasagne Pie
IMPOSSIBLE LASAGNE PIE THE TAMPA TRIBUNE
½ cup creamed cottage cheese
1 pound ground beef
1 cup shredded mozzarella cheese
½ teaspoon salt
½ teaspoon dried oregano
1 can (6 ounces) tomato paste
½ cup buttermilk baking mix
1 cup milk
2 eggs
Heat oven to 400 degrees. Grease a 9-inch pie
plate. Spread cottage cheese in plate. Cook
ground beef; drain. Stir in ½ cup of mozzarella
cheese, salt, oregano and tomato paste; spoon
Card 1 Back:
evenly over cottage cheese. Stir baking mix,
milk and eggs with fork until blended. Pour
into pie plate.
Bake 30-35 minutes or until knife inserted in
center comes out clean. Sprinkle with remaining
cheese. Bake 1-2 minutes longer or until cheese
is melted.
Makes 6-8 servings.
NUTRITION DATA PER SERVING:
Calories – 312; Protein – 33 g; Sodium – 473
mg; Fat – 16 g; Fiber – 1 g; Carbohydrates –
8 g; Cholesterol 160 mg; Calories from fat –
46%.
---
# Impossible Lasagne Pie
*The Tampa Tribune*
*Makes 6–8 servings*
## Ingredients
- 1/2 cup creamed cottage cheese
- 1 lb ground beef
- 1 cup shredded mozzarella cheese, divided
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1 can (6 oz) tomato paste
- 1/2 cup buttermilk baking mix
- 1 cup milk
- 2 eggs
## Instructions
1. Heat oven to 400°F. Grease a 9-inch pie plate.
2. Spread cottage cheese evenly in the bottom of the prepared pie plate.
3. Cook ground beef; drain.
4. Stir in 1/2 cup of the mozzarella cheese, salt, oregano, and tomato paste; spoon evenly over cottage cheese.
5. Stir baking mix, milk, and eggs together with a fork until blended. Pour into pie plate.
6. Bake 30–35 minutes or until a knife inserted in the center comes out clean.
7. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 1–2 minutes longer or until cheese is melted.
## Editor's Notes
- **"buttermilk baking mix"** — a period term referring to a commercial product such as Bisquick or a store-brand equivalent; the buttermilk variety was common in this era and is used here as written.