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.
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