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| Carrot Souffle Recipe |
Category: Vegetables
Rating:
N/A
Servings: 1
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Ingredients
1 lb carrots
3 eggs
1/4 cup white sugar
1/4 cup brown sugar
3 tablespoon cake meal
1 teaspoon baking powder
1 teaspoon vanilla
1 stick melted margarine
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
----TOPPING----
1/4 cup matzo meal
1/2 cup pecans or walnuts; chopped
2 tablespoon melted margarine
1/4 teaspoon cinnamon
2 tablespoon brown sugar
Cooking Directions:
CHOP & BOIL CARROTS FOR 15-30 MINS., DRAIN. IN FOOD PROCESSOR, DO CARROTS FIRST, THEN ADD EGGS UNTIL THICK & SMOOTH. IN SEPARATE BOWL, MIX SUGARS, CAKE MEAL, BAKING POWDER,VANILLA,MARG.,& SPICES, MIX WELL,ADD TO CARROT MIXTURE, POUR INTO 8X8 INCH GREASED PAN, SPRINKLE TOPPING OVER CASSEROLE, & BAKE @ 350º UNCOVERED FOR 1 HOUR.
NOTES : DOUBLE RECIPE FOR COMPANY Posted to MC-Recipe Digest V1 #895 by Marceline8@aol.com on Nov 9, 1997
vegetables
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