| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
CARROTS |
| 3 |
|
EGGS |
| 1/4 |
c |
WHITE SUGAR |
| 1/4 |
c |
BROWN SUGAR |
| 3 |
tb |
CAKE MEAL |
| 1 |
ts |
BAKING POWDER |
| 1 |
ts |
VANILLA |
| 1 |
|
STICK MELTED MARGARINE |
| 1/4 |
ts |
NUTMEG |
| 1/2 |
ts |
CINNAMON |
| 1/4 |
c |
MATZO MEAL |
| 1/2 |
c |
PECANS OR WALNUTS; CHOPPED |
| 2 |
tb |
MELTED MARGARINE |
| 1/4 |
ts |
CINNAMON |
| 2 |
tb |
BROWN SUGAR |
INSTRUCTIONS
TOPPING
CHOP & BOIL CARROTS FOR 15-30 MINS., DRAIN. IN FOOD PROCESSOR, DO CARROTS
FIRST, THEN ADD EGGS UNTIL THICK & SMOOTH. IN SEPARATE BOWL, MIX SUGARS,
CAKE MEAL, BAKING POWDER,VANILLA,MARG.,& SPICES, MIX WELL,ADD TO CARROT
MIXTURE, POUR INTO 8X8 INCH GREASED PAN, SPRINKLE TOPPING OVER CASSEROLE, &
BAKE @ 350º UNCOVERED FOR 1 HOUR.
NOTES : DOUBLE RECIPE FOR COMPANY
Posted to MC-Recipe Digest V1 #895 by Marceline8@aol.com on Nov 9, 1997
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