Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Carrots; cooked and mashed (about 2 lbs fresh) |
| 2 teaspoons | Sugar |
| 2 \N | Well-beaten eggs |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ½ cup | Light cream |
| ¼ teaspoon | Ground ginger (optional) |
| 1 teaspoon | Ground orange peel (optional) |
| 1 can | (17-oz) English peas |
| 1 cup | Medium white sauce |
Boil carrots in sweetened water until tender; drain and mash well. Add all other ingredients and mix well. Pour into greased 5-½ cup ring mold and place mold in pan of water. Bake uncovered at 350 for 30 minutes. Drain peas. Make medium white sauce; gently stir peas into hot sauce. Unmold carrot ring and spoon peas into center. (Carrot mold may be prepared ahead of time and refrigerated, but allow 45-60 minutes to bake if cold).
MRS E.J. HOSEY (MERRIE JACK)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .