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Carrot Pudding with Pineapple Sauce

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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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