Name: Carrot Souffl.
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

The saints in heaven…will not be so enlarged as to be capable of contemplating at once, or in detail, the whole excellence of His nature. To comprehend infinite perfection, they must become infinite themselves. Even in Heaven, their knowledge will be partial, but at the same time their happiness will be complete, because their knowledge will be perfect in this sense, that it will be adequate to the capacity of the subject, although it will not exhaust the fullness of the object. We believe that it will be progressive, and that as their views expand, their blessedness will increase. But it will never reach a limit beyond which there is nothing to be discovered, and when ages after ages have passed away, He will still be the incomprehensible God.

John Dick

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&deg; 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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