| 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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