| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Casserole | 6 | Servings | |
INGREDIENTS
| 2 | c | Cooked and mashed carrots |
| 1 | c | Milk |
| 1 | Stick butter | |
| 1/4 | c | Grated onion |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/8 | ts | Cayenne pepper |
| 1 | c | Cracker crumbs |
| 3/4 | c | Grated sharp Cheddar cheese |
| 3 | Eggs; lightly beaten |
INSTRUCTIONS
Peel and cook carrots until tender. Mash carrots and combine with milk, butter, onion and seasonings. Add cracker crumbs and cheese. Fold eggs into carrot mixture and place in a 1-1/2 quart casserole. Bake, uncovered, at 350° for 40 to 45 minutes. For a special touch, cook souffl. in a 1-1/2 quart well-greased ring mold. When unmolded on platter fill the center with green peas. Yield: 6 to 8 servings. CYNTHIA WEBER (MRS. JAMES R.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“You can spurn God’s love for only so long”