We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Buy into the firm foundation - Jesus!

Carrot Ring with Peas

0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy To post, Vegetables 8 Servings

INGREDIENTS

4 c Mashed Carrots, * see note
1/2 c Sugar
3 Eggs, separated
1 ts Onion, grated
8 tb Butter, divided
2 tb Flour
1/2 c Milk
2 c Mushrooms
4 c Peas
1 1/2 ts Salt
18 Strips Green Bell Pepper, 1/4" wide

INSTRUCTIONS

*20 to 25 medium carrots
Cook carrots until tender. Drain under cold water and remove skins and
mash. Add sugar, beaten egg yolks, and onion. Reserve. Melt 4 tbs. butter;
stir in flour and then milk to make thick sauce. Pour into carrot mixture
and blend thoroughly. Fold in stiffly beaten egg whites. Pour into
well-buttered ring mold. Place mold in pan of hot water and bake at 325°
about 45 minutes or until mold shrinks slightly from side of pan. Unmold
onto large plate. Fill mold with the following vegetables mixed together; 2
cups mushrooms sauteed until tender in 4 tbs. butter; 4 cups peas cooked
with salt but still bright green. Outside of mold may be garnished with
parboiled green pepper strips stood on end.
Serves: 8 to 10
Source: "Mountain Measures" --Junior Leauge of Charleston, WV ed. 1974
Recipe by: Mrs. Howard Barnett Posted to MC-Recipe Digest V1 #617 by Bill
Spalding <billspa@icanect.net> on May 24, 1997

A Message from our Provider:

“Either Jesus pays or you do”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?