Yield: 9 Servings
Measure | Ingredient |
---|---|
12 \N | Carrots |
1 small | Onion |
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