carrot souffle
- Categories
- Vegetables
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | CARROTS |
| 3 | EGGS |
| ¼ cup | WHITE SUGAR |
| ¼ cup | BROWN SUGAR |
| 3 tablespoons | CAKE MEAL |
| 1 teaspoon | BAKING POWDER |
| 1 teaspoon | VANILLA |
| 1 | STICK MELTED MARGARINE |
| ¼ teaspoon | NUTMEG |
| ½ teaspoon | CINNAMON |
| ¼ cup | MATZO MEAL |
| ½ cup | PECANS OR WALNUTS; CHOPPED |
| 2 tablespoons | MELTED MARGARINE |
| ¼ teaspoon | CINNAMON |
| 2 tablespoons | BROWN SUGAR |
TOPPING
CHOP & BOIL CARROTS FOR 15-30 MINS., DRAIN. IN FOOD PROCESSOR, DO CARROTS FIRST, THEN ADD EGGS UNTIL THICK & SMOOTH. IN SEPARATE BOWL, MIX SUGARS, CAKE MEAL, BAKING POWDER,VANILLA,MARG.,& SPICES, MIX WELL,ADD TO CARROT MIXTURE, POUR INTO 8X8 INCH GREASED PAN, SPRINKLE TOPPING OVER CASSEROLE, & BAKE @ 350º UNCOVERED FOR 1 HOUR.
NOTES : DOUBLE RECIPE FOR COMPANY Posted to MC-Recipe Digest V1 #895 by Marceline8@... on Nov 9, 1997
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