| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Casseroles, Vegetables |
9 |
Servings |
INGREDIENTS
| 12 |
|
Carrots |
| 1 |
sm |
Onion |
| 1 |
tb |
Butter or margarine |
| 1/2 |
c |
Butter or margarine; softened |
| 1 |
lg |
Egg; beaten |
|
|
Salt and pepper; to taste |
| 1 |
|
Clove garlic; minced |
| 2 |
c |
Ritz crackers; crushed |
| 1 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
Preheat oven to 325°F. Clean and cut carrots into large pieces. Cook them
in boiling water until soft. Drain well and mash. Saute onions over
medium-high heat in the 1 tablespoon butter or margarine until very soft.
In a large bowl, combine carrots, onions, 1/2 cup butter or margarine, egg,
salt, pepper and garlic. Mix well. Spray an 8-by-8-inch Pyrex dish with
nonstick spray. Place carrot mixture in dish and top with crackers and
cheese. Bake for 20 to 30 minutes. From the Sacramento Bee 7/23/97.
Recipe by: A. J. Bump's Restaurant, Freeport, CA
Posted to MC-Recipe Digest V1 #777 by Crane Walden <cranew@foothill.net> on
Sep 8, 1997
A Message from our Provider:
“Jesus Christ: the name on everybody’s lips”