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Mosaic Cookies
(unbaked) Dec. 1969
Mosaic Cookie
Recipe from the kitchen of Margie Zinke
Using a large bowl
combine the following
1 egg
1 cup powdered sugar
2 Tablesps. melted butter
1 6oz. pkg. choc. chips melted
mix above ingredients - add 1 cup
(over)
Back:
broken nuts and 4 cups colored
miniature marshmallows.
mix with hands and form into
rolls. Roll in graham cracker
crumbs or cocoanut.
Put in refrigesature & chill.
Then slice.
(These look so pretty when served)
---
# Mosaic Cookies (Unbaked)
## Ingredients
- 1 egg
- 1 cup powdered sugar
- 2 Tbsp melted butter
- 1 6 oz package chocolate chips, melted
- 1 cup broken nuts
- 4 cups colored miniature marshmallows
- Graham cracker crumbs or coconut (for rolling)
## Instructions
1. Using a large bowl, combine the egg, powdered sugar, melted butter, and melted chocolate chips.
2. Mix the above ingredients together.
3. Add the broken nuts and 4 cups colored miniature marshmallows.
4. Mix with hands and form into rolls.
5. Roll in graham cracker crumbs or coconut.
6. Put in refrigerator and chill.
7. Then slice. -
Mom's Molasses Cookies
Mom's Molasses Cookies
3/4 cup shortening
1-1/4 cups sugar, *divided*
1 egg
1/4 cup molasses *or* sorghum
2 tablespoons milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground
cinnamon
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
In a large mixing bowl, cream shortening and 1 cup sugar. Beat in the egg,
molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and
nutmeg; gradually add to creamed mixture. Cover and refrigerate for 1 hour.
Roll into 1-1/4-in. balls; roll in remaining sugar. Place 2 in. apart on
greased baking sheets. Bake at 350° for 10-14 minutes or until tops crack and
edges are slightly firm. Remove to wire racks to cool. **Yield:** 5 dozen.
Back: blank
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# Mom's Molasses Cookies
## Ingredients
- 3/4 cup shortening
- 1-1/4 cups sugar, divided
- 1 egg
- 1/4 cup molasses or sorghum
- 2 Tbsp milk
- 1 tsp vanilla extract
- 2-1/2 cups all-purpose flour
- 1-1/2 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 3/4 tsp ground nutmeg
## Instructions
1. In a large mixing bowl, cream shortening and 1 cup sugar.
2. Beat in the egg, molasses, milk and vanilla.
3. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture.
4. Cover and refrigerate for 1 hour.
5. Roll into 1-1/4-inch balls; roll in remaining sugar.
6. Place 2 inches apart on greased baking sheets.
7. Bake at 350° for 10–14 minutes or until tops crack and edges are slightly firm.
8. Remove to wire racks to cool.
Yield: 5 dozen. -
Molded Ambrosia
Molded Ambrosia
1 cup Graham Cracker crumbs
1/4 " Butter or Marg. melted
1 can 9 oz. crushed Pineapple
1 pkg. Orange flavored gelatin
1/3 cup sugar
1 cup hot water
1 " dairy sour cream
1/4 tsp Vanilla
1 cup diced orange sections
1/2 " flaked coconut Cherries
Maraschino
Back:
Combine crumbs & butter. Set aside 1/3 cup
for topping, then press remaining crumb mixture
into 8 x 8 x 2 baking dish. D. S. C. Ly dz.
ty e. I no. s i vy, y- e. dp dz,
Chill & Gy d. d sour no. I vanilla; &
Whip u fluffy. u - fo, oranges & coconut.
Pour " vy in dish. Sprinkle top 5 y
vy. Chill & b. To I n- no- ut
garnish 5 Maraschino cherries
9 Servings
Editors note: The back of this card appears to be partly written in a shorthand of some manner. I've not found a good match online.
---
# Molded Ambrosia
## Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup butter or margarine, melted
- 1 can (9 oz) crushed pineapple
- 1 pkg orange flavored gelatin
- 1/3 cup sugar
- 1 cup hot water
- 1 cup dairy sour cream
- 1/4 tsp vanilla
- 1 cup diced orange sections
- 1/2 cup flaked coconut
- Maraschino cherries, for garnish
## Instructions
1. Combine crumbs and butter. Set aside 1/3 cup for topping, then press remaining crumb mixture into an 8x8x2 baking dish.
2. Dissolve gelatin and sugar in hot water. Chill until partially set.
3. Blend in sour cream and vanilla. Whip until fluffy. Fold in oranges and coconut.
4. Pour mixture into dish. Sprinkle top with reserved crumb mixture.
5. Chill until firm. Garnish with Maraschino cherries.
6. Makes 9 servings. -
Molasses Sponge Cake
MOLASSES SPONGE CAKE
1 cup molasses
½ cup sugar
½ cup Crisco
1 egg
2½ cups flour (scant)
1 teaspoon cream of tartar
1 heaping teaspoon soda
½ teaspoon cloves
1 teaspoon salt
Beat well and add 1 cup boiling water.
Beat again. Bake 350 about
Doris Withee 40
Priscilla #69 minutes
4/22/63
good
Back:
(reverse side — text is bleed-through from front, no additional content)
---
# Molasses Sponge Cake
*From Priscilla*
## Ingredients
- 1 cup molasses
- 1/2 cup sugar
- 1/2 cup Crisco
- 1 egg
- 2 1/2 cups flour (scant)
- 1 tsp cream of tartar
- 1 heaping tsp baking soda
- 1/2 tsp cloves
- 1 tsp salt
- 1 cup boiling water
## Instructions
1. Beat all ingredients together well.
2. Add 1 cup boiling water and beat again.
3. Bake at 350°F for about 40 minutes. -
Mock Turtle Soup
Mock Turtle Soup
Beef
onions
Tomatoe sauce or Catsup
little vinegar
grated carrots
lemon
mixed spices in cloth
Salt - pepper - sugar
Hard boiled eggs.
Back:
Thicken with browned
flours.
---
# Mock Turtle Soup
## Ingredients
- Beef
- Onions
- Tomato sauce or catsup
- Little vinegar
- Grated carrots
- Lemon
- Mixed spices in cloth
- Salt
- Pepper
- Sugar
- Hard boiled eggs
## Instructions
1. Combine beef, onions, tomato sauce or catsup, a little vinegar, grated carrots, lemon, and mixed spices tied in cloth.
2. Season with salt, pepper, and sugar.
3. Add hard boiled eggs.
4. Thicken with browned flour. -
Mixed Vegetable Pickles
MIXED VEGETABLE PICKLES
1 quart small cucumbers or medium size
cucumbers cut in 1/4-inch slices
1 cup small pickling onions
6 small carrots
1 medium head cauliflower, broken into
flowerets
12 tiny green tomatoes
1/2 cup green bell pepper strips
1/2 cup red bell pepper strips
1/2 cup salt
1 1/2 quarts white vinegar
1 cup brown sugar
1 cup granulatad sugar
2 tablespoons mixed pickling spices
Wash and remove stem and blossom ends of cucumbers before slicing larger ones. Scald onions in boiling
water. Dip in cold water and peel. Scrape carrots. Break
cauliflower into flowerets. Wash and stem green tomatoes. Sprinkle salt over prepared vegetables and cover
with cold water. Let stand overnight. Rinse with fresh
water and drain.
Mix vinegar, sugar and mixed spices and simmer 5
minutes. Remove from heat and add drained vegetables.
Mix well and let stand 2 hours. Return to heat and bring
to boil. Reduce heat and simmer 15 minutes. Pack vegetables into hot, sterilized jars. Strain spices from syrup, if
desired. Bring syrup to boil, pour over vegetables and fill
jar to 1/4-inch of top. Seal immediately. Yields about 4
pints.
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# Mixed Vegetable Pickles
## Ingredients
- 1 quart small cucumbers, or medium-size cucumbers cut in 1/4-inch slices
- 1 cup small pickling onions
- 6 small carrots
- 1 medium head cauliflower, broken into flowerets
- 12 tiny green tomatoes
- 1/2 cup green bell pepper strips
- 1/2 cup red bell pepper strips
- 1/2 cup salt
- 1 1/2 quarts white vinegar
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 Tbsp mixed pickling spices
## Instructions
1. Wash cucumbers and remove stem and blossom ends before slicing larger ones.
2. Scald onions in boiling water. Dip in cold water and peel.
3. Scrape carrots.
4. Break cauliflower into flowerets.
5. Wash and stem green tomatoes.
6. Sprinkle salt over all prepared vegetables and cover with cold water. Let stand overnight.
7. Rinse vegetables with fresh water and drain.
8. Combine vinegar, brown sugar, granulated sugar, and mixed pickling spices in a pot. Simmer 5 minutes.
9. Remove from heat and add drained vegetables. Mix well and let stand 2 hours.
10. Return to heat and bring to a boil. Reduce heat and simmer 15 minutes.
11. Pack vegetables into hot, sterilized jars.
12. Strain spices from syrup if desired. Bring syrup back to a boil and pour over vegetables, filling jar to 1/4-inch of the top.
13. Seal immediately. Yields about 4 pints. -
Mixed Vegetable Curry
MIXED VEGETABLE CURRY
1 pound small potatoes, pared and
cut in halves
1 pound fresh green beans, cut in
1-inch pieces
3/4 pound carrots, pared, quartered
lengthwise and cut in 1-inch
pieces
1 (9-ounce) package frozen peas
1/2 cup butter or margarine
1 tablespoon curry powder
1 1/4 teaspoons salt
1/8 teaspoon ground black pepper
1/4 cup plain yogurt
1 tablespoon tomato paste
In a large covered saucepot cook po-
tatoes, green beans and carrots together
in boiling salted water to cover, until
vegetables are barely tender, about 15
minutes. Add peas; continue cooking until
vegetables are just tender, about 5 min-
utes. Drain.
While vegetables are cooking, melt but-
ter in a large skillet. Add curry powder,
salt and black pepper. Saute until curry
turns slightly browner, about 30 seconds.
Add vegetables; stir to coat well. Simmer,
until piping hot, about 5 minutes. Remove
from heat. Combine yogurt and tomato
paste. Stir into vegetables. Spoon onto a
serving dish. Yields 5 cups, about 6 to 8
servings.
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# Mixed Vegetable Curry
## Ingredients
- 1 pound small potatoes, pared and cut in halves
- 1 pound fresh green beans, cut in 1-inch pieces
- 3/4 pound carrots, pared, quartered lengthwise and cut in 1-inch pieces
- 1 (9-ounce) package frozen peas
- 1/2 cup butter or margarine
- 1 Tbsp curry powder
- 1 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1/4 cup plain yogurt
- 1 Tbsp tomato paste
## Instructions
1. In a large covered saucepot cook potatoes, green beans and carrots together in boiling salted water to cover, until vegetables are barely tender, about 15 minutes.
2. Add peas; continue cooking until vegetables are just tender, about 5 minutes. Drain.
3. While vegetables are cooking, melt butter in a large skillet. Add curry powder, salt and black pepper. Saute until curry turns slightly browner, about 30 seconds.
4. Add vegetables; stir to coat well. Simmer until piping hot, about 5 minutes.
5. Remove from heat. Combine yogurt and tomato paste. Stir into vegetables.
6. Spoon onto a serving dish. Yields 5 cups, about 6 to 8 servings. -
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
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# 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. -
Minute Boil Fudge Frosting
Card 1 Front:
Minute Boil Fudge Frosting
Place in saucepan: 2 ounces
chocolate finely cut 1½ cups sugar
7 T. milk, 2 T. butter. 1 T. corn syrup
and ¼ t. salt. Bring slowly to a full
rolling boil. stirring constantly and
boil briskly 1 minute. (1½ min. on rainy
or humid day) cool to lukewarm Add 1 t.
vanilla and beat til thick enough
to spread. If too hard add a little
cream or soften over hot water.
Card 1 Back: blank
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# Minute Boil Fudge Frosting
## Ingredients
- 2 oz chocolate, finely cut
- 1 1/2 cups sugar
- 7 Tbsp milk
- 2 Tbsp butter
- 1 Tbsp corn syrup
- 1/4 tsp salt
- 1 tsp vanilla
## Instructions
1. Place in saucepan: chocolate, sugar, milk, butter, corn syrup, and salt.
2. Bring slowly to a full rolling boil, stirring constantly.
3. Boil briskly for 1 minute (1 1/2 minutes on a rainy or humid day).
4. Cool to lukewarm.
5. Add vanilla and beat until thick enough to spread.
6. If too hard, add a little cream or soften over hot water. -
Mint Julep
8 sprigs Fresh Mint
½ tablespoon Powdered sugar.
1 glass S- bourbon - Whiskey.
Lightly but thoroughly crush mint leaves and sugar
in a little water and add the Whiskey: strain into
a tall glass nearly full of fine cracked ice.
stir until glass is frosted, then garnish with
sprigs of mint dusted with Powdered Sugar.
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# Mint Julep
## Ingredients
- 8 sprigs fresh mint
- 1/2 Tbsp powdered sugar
- 1 glass bourbon whiskey
- A little water
- Fine cracked ice
## Instructions
1. Lightly but thoroughly crush mint leaves and sugar in a little water.
2. Add the whiskey.
3. Strain into a tall glass nearly full of fine cracked ice.
4. Stir until glass is frosted.
5. Garnish with sprigs of mint dusted with powdered sugar. -
Minnie's Old-Fashioned Orange Icebox Cookies
MINNIE'S OLD-FASHIONED
ORANGE ICEBOX COOKIES (shown)
Be careful not to overbake or you'll find
that the browning butter may overpower
the delicate flavors.
1 cup butter or margarine, softened
1/2 cup each granulated sugar and
packed light-brown sugar
1 egg
2 tablespoons orange juice
1/8 teaspoon vanilla
2-1/2 cups flour
1/4 teaspoon each salt and baking soda
1 tablespoon grated orange peel
1/2 cup finely chopped pecans
In large bowl beat butter and sugars
until well blended. Add egg and
beat until light and fluffy. Beat in orange
juice and vanilla. Stir together flour, salt
and soda; stir into butter mixture. Stir in
peel and pecans. If necessary, chill briefly
until easy to handle. On waxed paper
shape in two 1-1/4-inch-diameter rolls.
Wrap in waxed paper; chill at least 3
hours or until firm. Slice 3/16 inch thick.
Place slices 1/2 inch apart on ungreased
baking sheets. Bake in preheated 375°
oven 8 to 9 minutes or until golden and
delicately browned at edges. Remove to
racks to cool. Makes about 132. Per
cookie: 31 cal, 0 g pro, 3 g car, 2 g fat,
6 mg chol with butter, 2 mg chol with
margarine (more recipes, page 146)
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# Minnie's Old-Fashioned Orange Icebox Cookies
*Be careful not to overbake or you'll find that the browning butter may overpower the delicate flavors.*
## Ingredients
- 1 cup butter or margarine, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 egg
- 2 Tbsp orange juice
- 1/8 tsp vanilla
- 2-1/2 cups flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 Tbsp grated orange peel
- 1/2 cup finely chopped pecans
## Instructions
1. In a large bowl, beat butter and sugars until well blended.
2. Add egg and beat until light and fluffy.
3. Beat in orange juice and vanilla.
4. Stir together flour, salt, and baking soda; stir into butter mixture.
5. Stir in orange peel and pecans.
6. If necessary, chill briefly until easy to handle.
7. On waxed paper, shape dough into two 1-1/4-inch-diameter rolls.
8. Wrap in waxed paper; chill at least 3 hours or until firm.
9. Slice 3/16 inch thick. Place slices 1/2 inch apart on ungreased baking sheets.
10. Bake in preheated 375° oven 8 to 9 minutes or until golden and delicately browned at edges.
11. Remove to racks to cool.
Makes about 132 cookies. Per cookie: 31 cal, 0 g protein, 3 g carbohydrate, 2 g fat, 6 mg cholesterol with butter, 2 mg cholesterol with margarine. -
Mincemeat Gift Breads / Fluffy Orange Spread
Mincemeat Gift Breads
(Helen Wolcott)
1 pkg. nut bread mix 1/3 c. prepared mince-
1/3 c. raisins meat
Prepare nut bread mix as directed on package, re-
ducing water to 2/3 cup and adding mincemeat and
raisins to the dry ingredients. Turn into four greased
and floured soup cans. Bake in moderate oven (350
degrees) for 35 to 40 minutes.
Cool 10 minutes before removing from soup cans.
Slice and serve with fluffy orange spread if desired.
To make spread, combine 1 (8 oz.) pkg. softened
cream cheese, 1/4 cup sifted confectioners' sugar, 2
tablespoons orange juice and 2 teaspoons orange rind.
Beat until light and fluffy.
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# Mincemeat Gift Breads
## Ingredients
- 1 pkg. nut bread mix
- 1/3 cup raisins
- 1/3 cup prepared mincemeat
## Instructions
1. Prepare nut bread mix as directed on package, reducing water to 2/3 cup and adding mincemeat and raisins to the dry ingredients.
2. Turn into four greased and floured soup cans.
3. Bake in moderate oven (350 degrees) for 35 to 40 minutes.
4. Cool 10 minutes before removing from soup cans.
5. Slice and serve with fluffy orange spread if desired.
## Fluffy Orange Spread
- 1 (8 oz.) pkg. softened cream cheese
- 1/4 cup sifted confectioners' sugar
- 2 Tbsp orange juice
- 2 tsp orange rind
## Fluffy Orange Spread Instructions
1. Combine cream cheese, confectioners' sugar, orange juice, and orange rind.
2. Beat until light and fluffy.