| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
6 |
Servings |
INGREDIENTS
| 4 |
c |
Cooked carrots (julienne or coin cut) |
| 1 1/2 |
c |
Plain croutons |
| 1 |
c |
Grated sharp cheese |
| 2 |
|
Eggs, beaten |
| 1/4 |
c |
Cream |
| 1/4 |
c |
Butter, melted |
| 1 1/2 |
ts |
Worcestershire sauce |
|
|
Salt and pepper to taste (white pepper is best) |
INSTRUCTIONS
Place carrots, croutons and cheese in buttered 1 1/2 quart casserole. Mix
remaining ingredients and pour over. Bake uncovered in a preheated 400 F
oven for about 20 minutes or until golden on top. May be prepared in
advance.
Possible substitutions: To cut down on fat/cholesterol, you can substitute
lowfat (not nonfat) cheese, Egg Beaters egg substitute for the eggs,
margarine for the butter, and evaporated lowfat milk for the cream.
Posted to FOODWINE Digest 07 Jan 97
From: Gretl Collins <gretl_collins@AGCS.CAS.PSU.EDU>
Date: Tue, 7 Jan 1997 16:04:09 -0500
A Message from our Provider:
“Jesus: right way, only truth, best life.”