Carrot Cookies

Here is the first cake,cookie, candy recipe for the week. they are healthy for you since they have carrots....and another way to get carrots into those kiddos, maybe

Carrot Cookies
Mrs. Bingo Turner

1 cup shortening
3/4 cup sugar
1 egg, beaten
1 cup raw carrots, grated
2 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt

Cream shortening and sugar. Add beaten egg and grated carrots. Add dry ingredients to creamed mixture. Chill dough 1 hour. Drop by teaspoon on greased cookie sheet. Bake 12 minutes at 350 degrees. Make 5 dozen cookies

ICING

1 box confectioners sugar
grated orange rind
orange juice

Combine ingredients to spreading consistency and ice cookies

Carrot Cookies

Yes, you can make carrot cookies...they are cookies that are healthy....

Carrot Cookies
Mrs. Pat Robriquez

1 cup carrots, cooked and mashed
3/4 cup shortening
1 cup sugar
1 egg, beaten
2 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
1 Tablespoon orange rind, grated
1/2 teaspoon vanilla

Cream shortening, sugar and carrots; add egg. sift flour, baking powder and salt and add to batter. Add grated orange rind and vanilla last. Drop on cookie sheet and bake 25 to 30 minutes at 350 degrees.

ICING

1 cup confectioners sugar
juice of 1/2 orange
juice of lemon

Combine ingredients and ice cookies.

Carrot Cookies

Here is a way to sneak those carrots in your kiddos.

Carrot Cookies
Mrs. Mary F. Martin

1 cup shortening
3/4 cup sugar
1 egg, beaten
1 cup mashed carrots, cooked
2 cups flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt

Cream shortening and sugar. Add egg and carrots. Sift flour, baking powder and salt. Add dry ingredients to sugar mixture. Drop by spoon on greased baking sheet. Bake 15 minutes at 350 degrees.

Icing

confectioners sugar
orange juice

Combine to make thin icing. Frost cookies while still warm.

Carrot Croquettes

This week I think maybe just salads
, About Thursday will finish out the 1967 book.

Carrot Croquettes
Mrs. O. L. Anderson

1 1/2 cups carrots, cooked and diced and mashed
1/4 cup onion, diced
1/4 teaspoon salt
1 egg
1/2 cup milk
cracker crumbs
bread crumbs

Beat egg and add milk. Mix with 1/2 the mixture with carrots, onion and salt. Add enough cracker crumbs to make mixture easy to work into small croquettes. Dip croquettes other 1/2 egg mixture. Deep fry until brown, 2 or 3 minutes. If crustier croquette is desired, dip in crumbs first, then egg and milk mixture , then crumbs again.

Mother`s Old Fashioned Pot Roast

This recipe is so good, brings back memories of and smells of yesterday. This recipe is from 1961.
Again it is from the Kansas City Kansan Silver Spoon Cookbook.



Mother~s Old Fashioned Pot Roast of Beef or Pork
Mrs. Carl Darrah

Basic recipe

1  3-to- 5 lb beef or pork roast
2 Tablespoon cooking fat or oil
1 Tablespoon salt
1 teaspoon black pepper
1 teaspoon monosoduim glumate ( I left this out)
2 whole bay leaves
6 whole black pepper seeds( I use the gourmet style peppercorns, like for your pepper grinder)
6 cups cold water ( add at different intervals)

Put cast iron Dutch oven or deep fryer on hottest fire. Add cooking oil. While this is heating combine salt, black pepper and monosoduim glumate together and rub all over roast. Place bay leaf and whole pepper seeds in pan, put roast in to sear ( brown well) all over, but do not scorch or burn. When completely browned and crusted in place in position you want to cook it in, and add 1 cup cold water. Cover with lid so steam can be vented. When liquid starts to boil, turn heat just low enough to keep boiling. After about 20 minutes it should sound like it is frying. When this occcurs, turn roast over and add 1/2 cup water, replace lid, let cook until " frying" bergins again. Turn roast over and add 1/2 cup water and continue turning and adding water until all water is used. Meat should be extremely tendr, juicy and deeply browned and of delicous flavor.

For vegetable dinner prepare the following while above is cooking.

Beef Dinner

1 whole potato per person, quartered
1 whole carrot per person, quartered
1 large stalk celery per person,quartered
1 whole sweet onion, cut into 8 wedges
1 leaf parsley, broken rather fine

When meat is cooked, remove from pan , add four cups water to juice, place vegetables in it, seasoning it lightly with salt and pepper, place meat on top of vegetables, bring to a boil, reduce heat and cook slowly until desired doneness for vegetable is obtained.
Arrange on large platter, meat in center and vegetables around the edge and sprig of parsely snd repeat vegetable arrangement around platter with parsley dividing the servings.

Pork dinner

1 whole potato per person, quartered
1 whole onion, cut into 8 wedges
1 whole parsnip per person, quartered
(other vegetables may be added if desired)

Cook as for beef dinner.

Carrots and Pineapple

I know weird combination but trust it is good, or excellent as you might say.


Carrots and Pineapple
Mrs. Robert Allison

10 to 12 carrots
1/4 cup butter
1/2 teaspoon salt
1/4 cup water
pineapple juice drained from canned pineapple
1 No. 2 can pineapple tidbits
1/4 cup brown sugar

Wash , scape and slice carrots. Add butter, salt and water and pineapple juice. Cover and simmer until tender. Add p[ineapple and sugar. Heat. Serves 6 to 8.

Carrot nut Bread

Here is a recipe for bread using carrots and it is another from the past of the year 1967 and from the Kansan`s Silver spoon Cookbook

Carrot Nut Bread
Mrs. Donald Garrison

3/4 cup salad oil
1 cup sugar
2 eggs, slightly beaten
1 teaspoon vanilla
1 cup carrots, grated
1/2 cup nutmeats, chopped
1 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon soda
1/4 teaspoon salt

Mix salad oil, sugar and eggs. Add carrots, nutmeats and vanilla. Add dry ingredients that have been sifted together. Mix well and pour into greased loaf pan. Bake 1 to 1 1/2 hours at 325 degrees.

Cheese Scalloped Carrot rings

Here is another recipe from the year 1967. I have not tried this recipe, as I do not favor cooked carrots.


Cheese Scalloped Carrot Rings
Mrs. R. E. Rice

12 carrots
1 onion,minced
1/4 cup butter
1/4 cup flour
1 teaspoon salt
1/4 teaspoon dry mustard
2 cups milk
1/4 teaspoon pepper
1/4 teaspoon celery salt
1/4 pound American Cheese, grated
3 cups buttered soft bread crumbs

Cook carrots, covered in 1-inch boiling water until just tender, drain. Gently cook onion in butter 2 or 3 minutes. Stir in flour, salt, mustard, and then milk. Cook, stirring until smooth. Add pepper and celery salt. Place a layer of carrots in casserole. Top with layer of cheese. Repeat this, ending with carrots. Pour sauce on top. Spread a layer of buttered crumbs on top and bake 30 to 40 minutes at 350 degrees.