Carrot And Watercress Terrine

The person in your house that claims your first and nearest attention, is, undoubtedly, your wife; seeing you are to love her, even as Christ hath loved the Church… Next to your wife are your children; immortal spirits whom God hath, for a time, entrusted to your care, that you may train them up in all holiness, and fit them for the enjoyment of God in eternity. This is a glorious and important trust; seeing one soul is of more value than all the world beside. Every child, therefore, you are to watch over with the utmost care, that, when you are called to give an account of each to the Father of spirits, you may give your accounts with joy and not with grief.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Appetizers, Better home	1	Servings

INGREDIENTS

1/2	lb	Carrots, peeled and sliced
1		Clove garlice, peeled
1	c	Water
1/2	t	Lime peel, finely shredded
2	c	Watercress, leaves firmly
		packed
1	t	Fresh tarragon, snipped or
		1/4 teaspoon dried
		crushed
2	t	Tarragon vinegar
8	oz	Cream cheese, softened
1/2	c	Sour cream
2		Eggs
		Edible flowers, optional

INSTRUCTIONS

Combine carrots, garlic, water and salt in a medium sauce pan. Bring
to boiling; reduce heat. Cover; cook 10 minutes or until carrots are
tender. Drain, reserving liquid. Place carrots and 2 tablespoons
reserved liquid in a blender container; blend or process until  smooth.
Transfer mixture to a bowl. Stir in lime peel; set aside.  Combine
watercress, tarragon and remaining reserved liquid in a  medium sauce
pan. Bring to boiling; reduce heat. Cover and cook 1-2  minutes or
until watercress is tender. Drain reserved liquid. Place  watercress
mixture and 2 tablespoons reserved liquid in a blender  container or
food processor bowl. Blend or process until combined.  Transfer to a
bowl. Stir in tarragon vinegar; set aside. Line an  8x4x2" loaf pan
with foil. Grease sides; set aside. Combine cream  cheese and sour
cream in a small bowl. Beat with an electric mixer  until smooth. Add
eggs; beat until combined. Divide mixture in half,.  Stir half of cream
cheese mixture into carrot mixture; pour into  prepared pan. Stir other
half of cream cheese mixture into watercress  mixture; carefully pour
over carrot mixture in pan. Cover pan with  foil. Place pan in a baking
dish. Fill the baking dish with hot water  to a depth of 1 inch. Place
baking dish in a 350F over. Bake for  50-60 minutes or until center is
set. Cool completely on a wire rack.  Cover and chill for 4-24 hours.
To serve invert onto a serving  platter. Remove foil. Garnish with
edible flowers, if desired. Makes  14 servings.  Recipe by: Holiday
Appetizers 1996, Better Homes and Gardens, page 90.  Posted to
MC-Recipe Digest V1 #865 by Peg Baldassari  <Baldassari@compuserve.com>
on Oct 25, 1997

A Message from our Provider:

“Some minds are like concrete, thy’re roughly mixed up and permanently set.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1392 Calories From Fat: 984 Total Fat: 111.8g Cholesterol: 681.3mg Sodium: 1748.7mg Potassium: 2945.5mg Carbohydrates: 70.3g Fiber: 15.4g Sugar: 41.7g Protein: 39.8g