| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
|
|
Pam |
| 1 |
c |
Milk |
| 1 |
c |
Cracker (saltines or ritz) crumbs |
| 2 |
c |
Cooked pureed carrots |
| 1/2 |
c |
Grated sharp Cheddar cheese (1/8#) |
| 1/4 |
c |
Finely grated onion |
| 1/3 |
c |
Margarine – softened |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Cayenne pepper |
| 3 |
|
Eggs well beaten |
INSTRUCTIONS
Hi Lori: I have this delicious recipe that my sister makes for the holidays
She got it from Gourmet Cooking with Abbe Hopstein. I hope that all these
ingredients are kosher.
Pam or grease a 1 1/2 qt. casserole or ring mold.
Pre-heat oven to 350.
Combine all ingredients. Blend well. Pour into prepared dish and bake for
30 min. Remove from oven and let set about 10 min. Unmold if using a ring
mold (loosen and give mold a tap) or slice into squares in using a
casserole.
Posted to JEWISH-FOOD digest V97 #251 by Brenda Rich
<bashful16@earthlink.net> on Sep 17, 1997
A Message from our Provider:
“Don’t put a question mark where God puts a period.”