| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | English | Vegetable | 6 | Servings |
INGREDIENTS
| 2 | c | Carrots; cooked and mashed (about 2 lbs fresh) |
| 2 | ts | Sugar |
| 2 | Well-beaten eggs | |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | c | Light cream |
| 1/4 | ts | Ground ginger (optional) |
| 1 | ts | Ground orange peel (optional) |
| 1 | cn | (17-oz) English peas |
| 1 | c | Medium white sauce |
INSTRUCTIONS
Boil carrots in sweetened water until tender; drain and mash well. Add all other ingredients and mix well. Pour into greased 5-1/2 cup ring mold and place mold in pan of water. Bake uncovered at 350 for 30 minutes. Drain peas. Make medium white sauce; gently stir peas into hot sauce. Unmold carrot ring and spoon peas into center. (Carrot mold may be prepared ahead of time and refrigerated, but allow 45-60 minutes to bake if cold). MRS E.J. HOSEY (MERRIE JACK) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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