"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Carrot Souffle' Recipe

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This recipe for Carrot Souffle', by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sidney Center
Added: Monday, May 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. carrots, peeled and chopped
3 large eggs, lightly beaten
1/2 C sugar
1/2 C butter or margarine, melted
3 Tbsp. All Purpose flour
1 tsp. baking powder, 1 tsp. vanilla extract
1/4 tsp. ground cinnamon

Directions:
Directions:
Boil carrots until very tender. Drain.
Process carrots in food processor until smooth. Stir together all ingredients, spoon into greased 1 qt. baking dish. Bake at 350 F for 45 min. or until set.

 

 

 

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