CATEGORY |
CUISINE |
TAG |
YIELD |
|
Irish |
Dessert |
6 |
Servings |
INGREDIENTS
1 |
c |
Raw carrots |
1 |
c |
Raisins |
1 |
c |
Raw Irish potatoes |
1/2 |
ts |
Ground cloves |
1/2 |
ts |
Ground nutmeg |
1 |
ts |
Baking powder |
1 |
c |
Flour |
1 |
ts |
Ground cinnamon |
1 |
ts |
Butter or margarine |
1/2 |
c |
Sugar |
2 |
tb |
Flour |
2 |
tb |
Butter or margarine |
1 |
c |
Boiling pineapple juice |
INSTRUCTIONS
PINEAPPLE SAUCE
Run carrots and potatoes through a food chopper (medium blade). Add
raisins and butter. Mix dry ingredients with flour; add to carrt nixture.
Pour into a one pound coffee can; steam sluwly in boiling water for two
hours. Can be cooked in a casserole in water in a 250 degree oven. Serves 6
to 8. Serve with pineapple sauce.
To make Pineapple Sauce: Mix sugar and flour; add boiling pineapple juice
gradually, stirring constantly. Cook until mixture thickens, adding butter
and stir until dissolved.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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