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Warren Wiersbe
Carrot Souffl.
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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.
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