Yield: 9 Servings
|1 tablespoon||Butter or margarine|
|½ cup||Butter or margarine; softened|
|1 large||Egg; beaten|
|\N \N||Salt and pepper; to taste|
|1 \N||Clove garlic; minced|
|2 cups||Ritz crackers; crushed|
|1 cup||Shredded cheddar cheese|
Preheat oven to 325°F. Clean and cut carrots into large pieces. Cook them in boiling water until soft. Drain well and mash. Saute onions over medium-high heat in the 1 tablespoon butter or margarine until very soft.
In a large bowl, combine carrots, onions, ½ cup butter or margarine, egg, salt, pepper and garlic. Mix well. Spray an 8-by-8-inch Pyrex dish with nonstick spray. Place carrot mixture in dish and top with crackers and cheese. Bake for 20 to 30 minutes. From the Sacramento Bee 7/23/97.
Recipe by: A. J. Bump's Restaurant, Freeport, CA Posted to MC-Recipe Digest V1 #777 by Crane Walden <cranew@...> on Sep 8, 1997