"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Carrot Souffle Recipe

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This recipe for Carrot Souffle, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberly Groah
Added: Saturday, August 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. carrots, peeled and sliced
3 eggs or egg substitute
2/3 c. white sugar
3 tbsp. flour
1 tsp. baking powder
1 tsp. vanilla
1/2 c. melted margarine or butter

Directions:
Directions:
Cook carrots in salted water, drain when tender. Combine all ingredients into a blender and blend until smooth. Bake in greased casserole at 350 F. for 1 hour.
Note: This dish can be made ahead of time. Double the recipe if making for a large group. It is good warmed or cold.

 

 

 

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