| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | English | Vegetable | 6 | Servings |
INGREDIENTS
| 2 | c | Carrots, cooked and mashed |
| about 2 lbs fresh | ||
| 2 | t | Sugar |
| 2 | Well-beaten eggs | |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1/2 | c | Light cream |
| 1/4 | t | Ground ginger, optional |
| 1 | t | Ground orange peel |
| optional | ||
| 1 | 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.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 69
Calories From Fat: 48
Total Fat: 5.5g
Cholesterol: 75.2mg
Sodium: 225.5mg
Potassium: 50.7mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: 1.6g
Protein: 2.6g