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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. -
Vacie's Blueberry Jello
Vacie's Blueberry Jello
1 pkg. frozen blueberries, thawed and drained (save juic
1-15 oz can crushed pineapple drained (save juice)
1 cup pineapple and blueberry juice (add
enough water to make a full cup)
1 6 oz pakage blackberry jello
2 cups boiling water
Dissolve jello in boiling water. Add pineapple and
blueberry juice. Fold in fruit and pour into mold.
Place in refrigerator and let set.
Topping:
1 8 oz pkg cream cheese (room temperature)
1/4 c sugar 1/2 cup chopped pecans
1 tsp vanilla Blend together and spread over jello
1/2 pint sour cream Refrigerate till ready to serve.
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# Vacie's Blueberry Jello
## Ingredients
### Jello Layer
- 1 pkg frozen blueberries, thawed and drained (save juice)
- 1 can (15 oz) crushed pineapple, drained (save juice)
- 1 cup pineapple and blueberry juice combined (add enough water to make a full cup)
- 1 pkg (6 oz) blackberry Jell-O
- 2 cups boiling water
### Topping
- 1 pkg (8 oz) cream cheese, room temperature
- 1/4 cup sugar
- 1 tsp vanilla
- 1/2 pint sour cream
- 1/2 cup chopped pecans
## Instructions
### Jello Layer
1. Dissolve Jell-O in boiling water.
2. Add pineapple and blueberry juice.
3. Fold in drained fruit and pour into mold.
4. Place in refrigerator and let set.
### Topping
1. Blend together cream cheese, sugar, vanilla, sour cream, and chopped pecans until smooth.
2. Spread over set jello.
3. Refrigerate until ready to serve. -
Pear Cheese Salad
PEAR CHEESE SALAD
2 packages (3-ounces each) or 1 package
(6-ounces) lime flavored gelatin
1/8 teaspoon salt
2 cups boiling water
1 can (1 pound) pear halves
8 drops mfnt extract
2 packages (3 ounces each) cream cheese,
softened
Dissolve gelatin and salt in boiling water. Drain pears,
measuring syrup and adding water to make 1 3/4 cups.
Stir syrup and extract into gelatin. Set aside 1 cup gela-
tin; pour remainder into a 9x5x3-inch loaf pan or a
1 1/2-quart mold. Chill until slightly thickened. Then quar-
ter pear halves and place in gelatin. Chill until set, but
not firm. Gradually blend the 1 cup gelatin into cream
cheese; pour into the pan. Chill until firm. Unmold on
salad greens and serve with sour cream, if desired. Makes
about 5 1/2 cups, or 10 servings.
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# Pear Cheese Salad
## Ingredients
- 2 packages (3 oz each) or 1 package (6 oz) lime flavored gelatin
- 1/8 tsp salt
- 2 cups boiling water
- 1 can (1 lb) pear halves
- 8 drops mint extract
- 2 packages (3 oz each) cream cheese, softened
## Instructions
1. Dissolve gelatin and salt in boiling water.
2. Drain pears, measuring the syrup and adding water to make 1 3/4 cups total liquid.
3. Stir the syrup mixture and mint extract into the dissolved gelatin.
4. Set aside 1 cup of the gelatin mixture.
5. Pour the remainder into a 9x5x3-inch loaf pan or a 1 1/2-quart mold.
6. Chill until slightly thickened.
7. Quarter the pear halves and place them in the gelatin in the pan.
8. Chill until set but not firm.
9. Gradually blend the reserved 1 cup of gelatin into the softened cream cheese until smooth.
10. Pour the cream cheese mixture into the pan over the pear layer.
11. Chill until firm.
12. Unmold onto salad greens and serve with sour cream, if desired.
Makes about 5 1/2 cups, or 10 servings. -
Salmon Lasagna Salad
SALMON LASAGNA SALAD
9 lasagna noodles
1 15½ ounce can salmon, bones removed and flaked
2 green onions sliced thin
1½ cups alfalfa sprouts
1 cup chopped seeded cucumber
1 medium tomato, seeded and bhopped
1 8 ounce can water chestnuts drained and chopped
1 8 ounce package cream cheese softened
3/4 cup creamy buttermilk salad dressing
1 teaspoon dried dillweed
2 small tomatoes thinly sliced
Cook noodles according to package directions; drain. Rins
with cold water; drain again. Set aside. (Over)
Back:
In a bowl combine salmon and onions. In another
bowl combine sprouts, cucumber, chopped tomato and water
chestnuts. Stir together cream cheese, salad dressing
and dillweed (will make 1½ cups dressing mix). Stir ½ cup
of the dressing mixture into salmon mixture. Stir ½ cup of
the dressing mixture into the sprout mixture.
To assemble, line an 8 or 9 inch springform pan with noodle
extending noodles over sides of the pan. Add half the
salmon mix. Top with all the sprout mixture. Add
remaining salmon mix. Trim noodles to 1½ inches over
sides of the pan. Discard trimmings. Fold ends of needles
over top of salmon mix. Spread remaining dressing mix on to
of noodles to within 1 inch of edge. Cover and chill
2 to 4 hours. To serve: Arrange tomato slices on top. Cu
into wedges. Yields 8 servings. 409 calories per serving.
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# Salmon Lasagna Salad
## Ingredients
- 9 lasagna noodles
- 1 (15 1/2 oz) can salmon, bones removed and flaked
- 2 green onions, sliced thin
- 1 1/2 cups alfalfa sprouts
- 1 cup chopped seeded cucumber
- 1 medium tomato, seeded and chopped
- 1 (8 oz) can water chestnuts, drained and chopped
- 1 (8 oz) package cream cheese, softened
- 3/4 cup creamy buttermilk salad dressing
- 1 tsp dried dillweed
- 2 small tomatoes, thinly sliced
## Instructions
1. Cook noodles according to package directions; drain. Rinse with cold water; drain again. Set aside.
2. In a bowl combine salmon and onions. In another bowl combine sprouts, cucumber, chopped tomato and water chestnuts.
3. Stir together cream cheese, salad dressing and dillweed (will make 1 1/2 cups dressing mix).
4. Stir 1/2 cup of the dressing mixture into salmon mixture. Stir 1/2 cup of the dressing mixture into the sprout mixture.
5. To assemble, line an 8 or 9 inch springform pan with noodles, extending noodles over sides of the pan.
6. Add half the salmon mix. Top with all the sprout mixture. Add remaining salmon mix.
7. Trim noodles to 1 1/2 inches over sides of the pan. Discard trimmings. Fold ends of noodles over top of salmon mix.
8. Spread remaining dressing mix on top of noodles to within 1 inch of edge.
9. Cover and chill 2 to 4 hours.
10. To serve: Arrange tomato slices on top. Cut into wedges. Yields 8 servings. -
Cherry Pie / Cream Cheese
Cherry Pie / Cr. Cheese
1. Bake pie shell
2) Blend 1 - 3oz pkg. cream cheese
1 envelope Dream Whip (prepared)
1/2 c powdered sugar
3) Put above in shell & top with cherry
pie mix (canned)
4) Chill 3-4 hours.
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# Cherry Pie / Cream Cheese
## Ingredients
- 1 pie shell, baked
- 1 (3 oz) pkg cream cheese
- 1 envelope Dream Whip, prepared
- 1/2 cup powdered sugar
- 1 can cherry pie mix
## Instructions
1. Bake pie shell.
2. Blend cream cheese, prepared Dream Whip, and powdered sugar.
3. Put filling mixture into shell and top with canned cherry pie mix.
4. Chill 3–4 hours. -
Cheese Spread for Canapés
Cheese spread - for Canapé -
6 - 3oz. pkgs. Creamed cheese -
3 tbsp Bottled mushroom sauce
about 1 tbsp - minced chives -
1 " paprika -
Cream cheese well - add M- sauce enough
chives to suit taste add paprika to give color
this quantity will serve 20 people amply
to serve 6 - make one third this recipe.
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# Cheese Spread for Canapés
*Yield: Serves 20 as written; make one third of recipe to serve 6*
## Ingredients
- 6 packages (3 oz each) cream cheese (18 oz total)
- 3 Tbsp bottled mushroom sauce (see Editor's Notes)
- 1 Tbsp minced chives, or to taste
- 1 Tbsp paprika (for color)
## Instructions
1. Cream the cream cheese until smooth and soft.
2. Add mushroom sauce and mix well.
3. Add minced chives to taste.
4. Add paprika and mix until evenly colored.
5. Serve as a spread for canapés.
## Editor's Notes
- **Bottled mushroom sauce** was a common mid-century pantry condiment — a thin, dark, savory mushroom extract similar in character to Worcestershire sauce. largely unavailable today. Modern substitutions: Worcestershire sauce (same quantity), mushroom powder dissolved in a small amount of water, or Maggi seasoning sauce. -
Pin Wheel Appetizers
Pin wheel appetizers.
Roll thin slices of meat. or veal loaf.
around whole stuffed olives or whole sweet
pickls. sticks colored wood picks through the roll.
at ½ inch spaces. cut in slices between the pick.
meat rolls.
Spread slices of large bologna with cream
cheese. mixed with prepared horseradish roll up
with pick place parsley in end of each roll.
any other meat, spiced. other spreads cream
cheese. mustard
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# Pin Wheel Appetizers
## Meat Rolls
1. Roll thin slices of meat or veal loaf around whole stuffed olives or whole sweet pickles.
2. Stick colored toothpicks through the roll at 1/2 inch spaces.
3. Cut in slices between the picks.
## Bologna Rolls
1. Spread slices of large bologna with cream cheese mixed with prepared horseradish.
2. Roll up with a pick.
3. Place parsley in the end of each roll.
## Notes on Variations
- Any other meat, spiced.
- Other spreads: cream cheese, mustard. -
Tea Biscuits
Tea - for any club-
Tea Biscuits Sally Lunn
a molded salad
Brownstone - Front cake
Tea Lemon or Cream
Back:
Tea Biscuits-
mix with fingers - 1 cup flour - 1/2 salt.
1 - 3 oz pck. cream cheese and 1/2 cup btter. shape
and roll out - 1/4 - inch thick. Bake in hot oven. 425°.
15 - 20 minutes.
2 doz. small-
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# Tea Biscuits
## Ingredients
- 1 cup flour
- 1/2 tsp salt
- 1 (3 oz) package cream cheese
- 1/2 cup butter
## Instructions
1. Mix with fingers: flour, salt, cream cheese, and butter.
2. Shape and roll out to 1/4-inch thick.
3. Bake in hot oven at 425° for 15–20 minutes.
4. Makes 2 dozen small biscuits. -
Cream Cheese Pineapple Spread
1 pkg Cream Cheese
1/4 cup miracle whip
1/2 tablesp. lemon juice
1/4 teasp salt
2/3 cup or small
can drained crushed
pineapple
6 cut up cherries
1/2 cup cream whipped
Put in Ref. + chill
will keep a long
plain crafty time
mixed
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# Cream Cheese Pineapple Spread
## Ingredients
- 1 pkg cream cheese
- 1/4 cup Miracle Whip
- 1/2 Tbsp lemon juice
- 1/4 tsp salt
- 2/3 cup or 1 small can drained crushed pineapple
- 6 cherries, cut up
- 1/2 cup cream, whipped
## Instructions
1. Mix all ingredients together.
2. Put in refrigerator — will keep a long time. -
Dip
" Dip "
M. Lux
April 14 1973
1 pkg. cream cheese — ) cream good
1 small can olive (cut fine )
1 little onion (cut fine )
cream cheese add 1 teas
cream or milk - cream good
not thin
grate olives &
onion - add cream cheese
Back:
Androscoggin Lodge
Fidelity Rebekah Lodge No.
ment No. 13, Canton Worum
Auxiliary P.M. No. 13 requ
company at the RECEPTION
MELVIN A. KELLEY,
Grand Lodge I.O.O
and
WILLIAM CROSSLEY,
at the Hasty Memorial A
Saturday Evening, Nov. 3
R.S.V.P. Alberta
205 We
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# Dip
## Ingredients
- 1 lg pkg cream cheese
- 1 small can olives, finely chopped
- 1 little onion, finely chopped
- 1 tsp cream or milk
## Instructions
1. Grate olives and onion.
2. Add cream cheese.
3. Add 1 tsp cream or milk.
4. Cream well until good consistency — not too thin. -
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. -
Cranberry Cherry Salad
Cranberry Cherry Salad
1 can (14-1/2 ounces) pitted tart
red cherries
1 package (3 ounces) cherry
gelatin
1 can (8 ounces) jellied
cranberry sauce
1 package (3 ounces) lemon
gelatin
1 cup boiling water
1 package (3 ounces) cream
cheese, softened
1/3 cup mayonnaise
1 can (8 ounces) crushed
pineapple, undrained
1/2 cup whipping cream, whipped
1 cup miniature marshmallows
Drain cherries, reserving juice; set cher-
ries aside. Add water to juice to measure
1 cup; transfer to a saucepan. Bring to
a boil. Add cherry gelatin; stir until dis-
solved. Whisk in cranberry sauce until
smooth. Add cherries; pour into an 11-
in. x 7-in. x 2-in. dish. Refrigerate until
firm.
In a bowl, dissolve lemon gelatin in
boiling water. In a small mixing bowl,
beat the cream cheese and mayon-
naise. Gradually beat in lemon gelatin
until smooth. Stir in pineapple. Refriger-
ate until almost set. Fold in whipped
cream and marshmallows. Spoon over
cherry layer. Refrigerate until firm. Yield:
8-10 servings.
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# Cranberry Cherry Salad
## Ingredients
- 1 can (14-1/2 ounces) pitted tart red cherries
- 1 package (3 ounces) cherry gelatin
- 1 can (8 ounces) jellied cranberry sauce
- 1 package (3 ounces) lemon gelatin
- 1 cup boiling water
- 1 package (3 ounces) cream cheese, softened
- 1/3 cup mayonnaise
- 1 can (8 ounces) crushed pineapple, undrained
- 1/2 cup whipping cream, whipped
- 1 cup miniature marshmallows
## Instructions
1. Drain cherries, reserving juice; set cherries aside. Add water to juice to measure 1 cup; transfer to a saucepan. Bring to a boil.
2. Add cherry gelatin; stir until dissolved. Whisk in cranberry sauce until smooth.
3. Add cherries; pour into an 11-in. x 7-in. x 2-in. dish. Refrigerate until firm.
4. In a bowl, dissolve lemon gelatin in boiling water.
5. In a small mixing bowl, beat the cream cheese and mayonnaise. Gradually beat in lemon gelatin until smooth.
6. Stir in pineapple. Refrigerate until almost set.
7. Fold in whipped cream and marshmallows. Spoon over cherry layer.
8. Refrigerate until firm. Yield: 8-10 servings.