Mousse aux carrottes

Yield: 1 Servings

Measure Ingredient
\N \N Pam
1 cup Milk
1 cup Cracker (saltines or ritz) crumbs
2 cups Cooked pureed carrots
½ cup Grated sharp Cheddar cheese (1/8#)
¼ cup Finely grated onion
⅓ cup Margarine - softened
1 teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Cayenne pepper
3 \N Eggs well beaten

Hi Lori: I have this delicious recipe that my sister makes for the holidays She got it from Gourmet Cooking with Abbe Hopstein. I hope that all these ingredients are kosher.

Pam or grease a 1½ qt. casserole or ring mold.

Pre-heat oven to 350.

Combine all ingredients. Blend well. Pour into prepared dish and bake for 30 min. Remove from oven and let set about 10 min. Unmold if using a ring mold (loosen and give mold a tap) or slice into squares in using a casserole.

Posted to JEWISH-FOOD digest V97 #251 by Brenda Rich <bashful16@...> on Sep 17, 1997

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