Carrot souffle #1

Yield: 6 Servings

Measure Ingredient
4 tablespoons Butter
3 tablespoons Flour
½ cup Milk
½ cup Grated cheese
3 Eggs; separated
½ teaspoon Salt
1 dash Cayenne pepper
2 tablespoons Grated onion
½ cup Mashed; cooked carrots

Make white sauce from butter, flour & milk. Add seasonings, onion, cheese, carrots & well beaten egg yolks. Cool & fold in stiffly beaten egg whites.

Bake in buttered baking dish at 325 until firm in center & brown on top, about

30 minutes.

MRS M.H. (ELAINE) MATTHEWS

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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