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PICCADILLA’S CARROT SOUFFLE CASSEROLE Recipe

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This recipe for PICCADILLA’S CARROT SOUFFLE CASSEROLE, by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Theresa T. Armstrong
Added: Tuesday, July 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 ¾ lb. peeled carrots
3 eggs, well beaten with electric mixer
1 cup sugar
1 stick margarine, room temperature
1 ½ tsp. baking powder
1 ½ tsp. vanilla extract
2 Tbsps. powdered sugar

Directions:
Directions:
Steam or boil carrots until tender. Drain well. Transfer to large mixing bowl. Add sugar, baking powder, and vanilla. Beat until mixture is smooth. Add flour and mix well. Add eggs and beat well. Add margarine and blend well. Pour into 2-quart baking dish. Bake at 350º for 1 hour or until top is light golden brown. Sprinkle top lightly with powdered sugar before serving. Serves 8 to 10.

 

 

 

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