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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
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# 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." -
Carrot Cake
Here's what's cookin': CARROT CAKE
Recipe from the kitchen of: CAROL Serves: MANY
1'1/2 Cups Salad Oil 2 Tsp Cinnamon
2 Cups Sugar 2 Tsp Soda
3 Cups Carrots 1 Tsp Salt
2 Cups Flour 1 Tsp Vanilla
4 Eggs (1/2 cup Raisins + Nuts) 1/2 Tsp Cloves
Blend Sugar and oil, add egg yolks and
blend. Stir in Carrots and Vanilla, add dry
ingredients and fold in beaten
egg whites. Bake in 13X9
pan at 350° for 40-50 minutes
Check with Toothpick at
40 minutes.
Icing:
2 Cups Pwdr Sugar
1 Tsp Vanilla - add Last
4oz or 8oz pkg Cream cheese
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# Carrot Cake
## Ingredients
- 1 1/2 cups salad oil
- 2 cups sugar
- 3 cups carrots
- 2 cups flour
- 4 eggs
- 1/2 cup raisins and nuts
- 2 tsp cinnamon
- 2 tsp soda
- 1 tsp salt
- 1 tsp vanilla
- 1/2 tsp cloves
## Instructions
1. Blend sugar and oil.
2. Add egg yolks and blend.
3. Stir in carrots and vanilla.
4. Add dry ingredients, mix well, then fold in beaten egg whites.
5. Bake in a 13x9 pan at 350° for 40–50 minutes.
6. Check with toothpick at 40 minutes.
## Icing
- 2 cups powdered sugar
- 4 oz or 8 oz package cream cheese
- 1 tsp vanilla (add last)
## Icing Instructions
1. Combine powdered sugar and cream cheese.
2. Add vanilla last and mix until combined. -
Carrot Cake
The favorite recipe of Margaret Gossler
Serves____
Carrot Cake
2 C sugar 2½ C flour
1½ C salad oil 3 tsp baking powder
1 tsp soda
3 eggs ½ tsp salt
2 C grated carrots raw 1 tsp cinnamon
1 tsp vanilla
add ½ C nuts
1 8 1/4 oz can crushed pineapple and juice
mix in order. Bake in a 9 x 13 x 2" pan
50 minutes. 350° (over)
Back:
Frosting
¼ C butter or margarine
1 small pkg 3oz philadelphia cream cheese
1½ C powdered sugar
1 tsp vanilla
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# Carrot Cake
*Recipe from the kitchen of Margaret Gossler*
## Ingredients
### Cake
- 2 cups sugar
- 1 1/2 cups salad oil
- 3 eggs
- 2 cups grated carrots, raw
- 1 tsp vanilla
- 1/2 cup nuts
- 1 (8 3/4 oz) can crushed pineapple with juice
- 2 1/2 cups flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
### Frosting
- 1/4 cup butter or margarine
- 1 small pkg (3 oz) Philadelphia cream cheese
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
## Instructions
### Cake
1. Mix ingredients together in order as listed.
2. Pour batter into a 9 x 13 x 2-inch pan.
3. Bake at 350°F for 50 minutes.
### Frosting
1. Combine butter or margarine, cream cheese, powdered sugar, and vanilla.
2. Beat until smooth and creamy.
### Assembly
1. Allow cake to cool completely before applying frosting.
2. Spread frosting evenly over the top of the cooled cake. -
Carrot Cake
Carrot Cake
2c flour
2c sugar mix together
2t bkg soda set aside 6bc
1t salt 3/80
2t cinnamon
break 4 eggs in bowl. beat until frothy
Beat in 1 c. oil, gradually.
Turn mixer to low speed and add
dry ingredients - til smooth
By hand mix in 4c. grated raw carrot
and ½ c. chopped pecans.
Bake in 3 greased & floured 8"
cake tins, 350° @ 25-30 min.
Cool 10 min., turn out, put layers
together & frost.
Frosting
½ cube soft butter
6oz soft Cream cheese (6-8oz) blend
Beat until fluffy - together
gradually add in 1 lb. sifted XXX sugar
Add 1 t. vanilla & 1 t. maple flavoring
Beat until light & fluffy - Decorate w/ whole
pecan pieces.
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# Carrot Cake
## Ingredients
### Cake
- 2 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 4 eggs
- 1 cup oil
- 4 cups grated raw carrot
- 1/2 cup chopped pecans
### Frosting
- 1/2 cube (4 Tbsp) soft butter
- 6–8 oz soft cream cheese
- 1 lb sifted powdered (XXX) sugar
- 1 tsp vanilla
- 1 tsp maple flavoring
- Whole pecan pieces, for decoration
## Instructions
### Cake
1. Combine flour, sugar, baking soda, salt, and cinnamon. Mix together and set aside.
2. Break 4 eggs into a bowl. Beat until frothy.
3. Beat in 1 cup oil gradually.
4. Turn mixer to low speed and add dry ingredients. Mix until smooth.
5. By hand, mix in 4 cups grated raw carrot and 1/2 cup chopped pecans.
6. Bake in 3 greased and floured 8" cake tins at 350° for 25–30 minutes.
7. Cool 10 minutes, then turn out.
### Frosting
1. Blend 1/2 cube soft butter and 6–8 oz soft cream cheese together.
2. Beat until fluffy.
3. Gradually add in 1 lb sifted powdered sugar.
4. Add 1 tsp vanilla and 1 tsp maple flavoring.
5. Beat until light and fluffy.
### Assembly
1. Put layers together and frost.
2. Decorate with whole pecan pieces. -
Carrot Cake / Carrot Cake Cream Cheese Icing
CARROT CAKE THE TAMPA TRIBUNE
1¼ cups sugar ½ teaspoon salt
3/4 c. canola oil 1 tsp. baking soda
¼ cup eggs, beaten 1 tsp. cinnamon
1 tsp. vanilla 1/3 c. chopped walnuts
1/3 c. crushed pineapple
(canned, undrained
1 c. grated carrots ¼ cup water
1 cup flour Cream Cheese Icing
2 TB. cornstarch Pecan halves (for garnish)
Place sugar, canola oil, eggs and vanilla in
mixing bowl. Beat with a wire whip until well
mixed, then stir in the pineapple and carrots.
In a separate bowl, combine flour, cornstarch,
Card 1 Back:
salt, baking soda, cinnamon and walnuts. Add
to the egg-oil mixture, a little at a time and
alternate with the water. Stir until well com-
bined.
Pour batter into 2 greased 8" pans and bake in
a preheated 325 degree oven for 25 minutes or
until top springs back when tapped lightly. Cool
cake in pans for 30 minutes, then turn our on
cake racks and cool completely. For best re-
sults, chill in refrigerator before icing.
Decorate with pecan halves.
NOTE: For three-layer cake, double cake recipe
and bake in three 10 or 12" pans; any leftover
batter can be used for cupcakes.
Card 2 Front:
CARROT CAKE ICING, CREAM CHEESE/TAMPA TRIBUNE
Cream together:
1/3 cup softened butter
1½ cups softened cream cheese
Work in:
2½ cups powdered sugar
1/3 cup flour
Mix until smooth.
Card 2 Back: blank
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# Carrot Cake and Carrot Cake Cream Cheese Icing
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# Carrot Cake
*The Tampa Tribune*
## Ingredients
- 1-1/4 cups sugar
- 3/4 cup canola oil
- 1/4 cup eggs, beaten (1 large egg)
- 1 tsp vanilla
- 1/3 cup crushed pineapple, canned, undrained
- 1 cup grated carrots
- 1 cup flour
- 2 Tbsp cornstarch
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/3 cup chopped walnuts
- 1/4 cup water
- Cream Cheese Icing (see recipe)
- Pecan halves, for garnish
## Instructions
1. Place sugar, canola oil, eggs, and vanilla in mixing bowl. Beat with a wire whip until well mixed, then stir in the pineapple and carrots.
2. In a separate bowl, combine flour, cornstarch, salt, baking soda, cinnamon, and walnuts. Add to the egg-oil mixture, a little at a time, alternating with the water. Stir until well combined.
3. Pour batter into 2 greased 8" pans and bake in a preheated 325°F oven for 25 minutes or until top springs back when tapped lightly.
4. Cool cake in pans for 30 minutes, then turn out on cake racks and cool completely. For best results, chill in refrigerator before icing.
5. Ice with Cream Cheese Icing and decorate with pecan halves.
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# Carrot Cake Cream Cheese Icing
*The Tampa Tribune*
## Ingredients
- 1/3 cup softened butter
- 1-1/2 cups softened cream cheese
- 2-1/2 cups powdered sugar
- 1/3 cup flour
## Instructions
1. Cream together the softened butter and softened cream cheese.
2. Work in the powdered sugar and flour.
3. Mix until smooth.
## Editor's Notes
- The inclusion of flour in a cream cheese icing is unconventional but is clearly stated on the card; it likely helps stabilize the icing. -
Carrot Hash
Carrot Hash.
1 lb ground beef
1 lb carrots scraped and put
thru meat chopper. a small
onion minced seasoning to taste
and a little celery salt. put
in casserole add ¼ cup of
water, & bake for 1 hr.
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# Carrot Hash
## Ingredients
- 1 lb ground beef
- 1 lb carrots, scraped and put through meat chopper
- A small onion, minced
- Seasoning to taste
- A little celery salt
- 1/4 cup water
## Instructions
1. Peel carrots and put through a meat chopper.
2. Combine ground beef, chopped carrots, minced onion, seasoning to taste, and a little celery salt.
3. Put mixture into a casserole dish.
4. Add 1/4 cup of water.
5. Bake for 1 hour. -
Carrot Pudding
1 cup carrots ground
1 " raw potatoes
1 " raisins
orange peel
ground together
½ c sugar
1 " flour
1 tsp soda
1 t. cinnamon
+ allspices salt.
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# Carrot Pudding (or Cookie) Recipe
## Ingredients
- 1 cup carrots, ground
- 1 cup raw potatoes, ground
- 1 cup raisins, ground
- Orange peel, ground together with above
- 1/2 cup sugar
- 1 cup flour
- 1 tsp baking soda
- 1 tsp cinnamon
- Allspice
- Salt
## Instructions
1. Grind together the carrots, raw potatoes, raisins, and orange peel.
2. Mix in the sugar, flour, baking soda, cinnamon, allspice, and salt. -
Carrot Raisin Relish
Card 1 Front of recipe RCA0009-20260629-0049
Carrot Raisin Relish
8c. coarsely shredded carrots
1 (15oz) pkg golden raisins
4c. water
1c. cider vinegar
1 tsp. mace
2c. sugar
① In large saucepan combine carrots, raisins, water,
vinegar & mace. Simmer, covered 30 min.
② Stir in sugar to dissolve. Cover, simmer 30 min longer.
Stir frequently.
③ Pour relish into 6 (8oz) hot, sterilized preserving jars.
Seal with melted paraffin or cap according to
manufacturers directions; or cool & store covered
in refrigerator.
④ Use as a relish with ham, tongue, or poultry. Makes 1½ qts
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# Carrot Raisin Relish
*Makes 1 1/2 qts*
## Ingredients
- 8 cups coarsely shredded carrots
- 1 (15 oz) pkg golden raisins
- 4 cups water
- 1 cup cider vinegar
- 1 tsp mace
- 2 cups sugar
## Instructions
1. In a large saucepan, combine carrots, raisins, water, vinegar, and mace. Simmer, covered, 30 minutes.
2. Stir in sugar to dissolve. Cover; simmer 30 minutes longer, stirring frequently.
3. Pour relish into 6 (8 oz) hot, sterilized preserving jars. Seal with melted paraffin or cap according to manufacturers' directions; or cool and store covered in refrigerator.
4. Use as a relish with ham, tongue, or poultry. -
Carrot Salad
Carrot salad
1 pkg of orange jello
3 oz pkg philadelphia cream cheese
1 1/2 cup of boiling water
1 small can crush pineapple
1 cup grated Carrots
1/4 " of nuts
1 cup small marshmellow
enough Cool whip to moisten
or pkg of dream whip
over
Card 1 Back:
Let Cheese get room temperture
& mix in powder jello much as
possible add boiling water stir
and let in ice box until begin
to jell a little take out and add
other back in ice box until
time to serve can fix day
before if want to it will keep
several days
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# Carrot Salad
## Ingredients
- 1 pkg orange Jell-O
- 1 (3 oz) pkg Philadelphia cream cheese
- 1 1/2 cups boiling water
- 1 small can crushed pineapple
- 1 cup grated carrots
- 1/4 cup nuts
- 1 cup small marshmallows
- Enough Cool Whip to moisten, or 1 pkg Dream Whip
## Instructions
1. Let the cream cheese come to room temperature. Mix in as much of the powdered Jell-O as possible.
2. Add the boiling water and stir.
3. Chill in the ice box until the mixture just begins to jell a little.
4. Take it out and add the other ingredients (pineapple, carrots, nuts, marshmallows, and Cool Whip or Dream Whip).
5. Return to the ice box until time to serve.
6. The salad can be made a day ahead if desired. It will keep several days. -
Carrots German Style
Carrots German style.
1 bunch . '' 1 teasp. sugar
1 teaspoon salt few grains ground
2 tblsps. Crisco. nutmeg.
2 '' flour. 1 tablspn. minced parsley
½ tsp. pepper.
dice carrots. cook in boiling salted water. reserve
the liquid. Melt crisco add flour pepper sugar
and when smooth add two cups boiling
stock in which carrots were cooked. stir until
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the mixture thickens, add carrots. serve garnished
with minced parsley.
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# Carrots German Style
## Ingredients
- 1 bunch carrots
- 1 tsp salt
- 2 Tbsp Crisco
- 2 Tbsp flour
- 1/2 tsp pepper
- 1 tsp sugar
- Few grains ground nutmeg
- 1 Tbsp minced parsley
## Instructions
1. Dice carrots. Cook in boiling salted water. Reserve the liquid.
2. Melt Crisco, add flour, pepper, and sugar. Stir until smooth.
3. Add two cups boiling stock in which carrots were cooked.
4. Stir until the mixture thickens, then add carrots.
5. Serve garnished with minced parsley. -
Casserole Chocolate Steamed Pudding / Chocolate Sauce
Casserole Choc. Steamed Pudding:
1/3 c shortening - 1/3 c cocoa, 1/2 c boiling water
mix to-gether - Then stir in
1 cup sugar -
mix together 1 cup flour - 1/2 t. salt
1 1/2 t. B.P. Add to other & beat
well. Then add 1 beaten egg
1/4 cup milk & 1 t. vanilla.
Pour in greased casserole & cover
Bake 350 - 30 mins. Serve with
Sauce (over)
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Chocolate
Sauce — good
1/4 cup butter — Dec. 19,
1/4 " sugar 1968
1/4 " cream
cook for 10 minutes over heat
Then put in water cook for 30 minutes
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# Casserole Chocolate Steamed Pudding
## Ingredients
- 1/3 cup shortening
- 1/3 cup cocoa
- 1/2 cup boiling water
- 1 cup sugar
- 1 cup flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 egg, beaten
- 1/4 cup milk
- 1 tsp vanilla
## Instructions
1. Mix together shortening, cocoa, and boiling water.
2. Stir in 1 cup sugar.
3. Mix together flour, salt, and baking powder; add to other mixture and beat well.
4. Then add 1 beaten egg, 1/4 cup milk, and 1 tsp vanilla.
5. Pour into greased casserole and cover.
6. Bake at 350°F for 30 minutes.
7. Serve with Chocolate Sauce.
## Chocolate Sauce
- 1/4 cup butter
- 1/4 cup sugar
- 1/4 cup cream
## Chocolate Sauce Instructions
1. Cook butter, sugar, and cream for 10 minutes over heat.
2. Then put in water and cook for 30 minutes. -
Casserole for Luncheon
Casserole for Luncheon
6 Slices bread - diced Dice 2 slices bread in greased
2 cups chicken, turkey baking dish(size for cake mix).
or ham - diced Mix turkey, chicken or ham,
1/2 cup ea.onion, celery onion, celery, gr.papper &
& green pepper diced mayonaisse and spoon over
1/2 cup mayonaisse bread cubes.
3/4 tsp. salt
1-1/2 cups milk Put remaining diced bread next.
2 eggs Beat eggs, add milk and pour over
1 can mushroom soup casserole.
1 cup grated sharp cheese. Spoon mushroom soup and spread it
out.
Refrigerate over night.
Bake 325 until firm (about 1/2 hour). Sprinkle cheese
over top and bake until brown(about 20 min).
Serves 8 ladies.
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# Casserole for Luncheon
## Ingredients
- 6 slices bread, diced
- 2 cups chicken, turkey, or ham, diced
- 1/2 cup each: onion, celery, and green pepper, diced
- 1/2 cup mayonnaise
- 3/4 tsp salt
- 1-1/2 cups milk
- 2 eggs
- 1 can mushroom soup
- 1 cup grated sharp cheese
## Instructions (Partially Inferred)
1. Dice 2 slices of bread into a greased baking dish (size for cake mix).
2. Mix turkey, chicken, or ham with onion, celery, green pepper, and mayonnaise and spoon over bread cubes. Note: Meat should be pre-cooked; recipe designed as a leftover/make-ahead dish.
3. Put remaining diced bread on top as the next layer.
4. Beat eggs, add milk, and pour over casserole.
5. Spoon mushroom soup over the top and spread it out.
6. Refrigerate overnight.
7. Bake at 325°F until firm, about 1/2 hour.
8. Sprinkle cheese over top and bake until brown, about 20 minutes.
Serves 8.