"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Steamed Carrot and Potato Pudding Recipe

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This recipe for Steamed Carrot and Potato Pudding, by , is from Blue Ribbon Winners & Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Freda Inglis
Added: Wednesday, February 25, 2009


1 C. chopped raw potatoes
1 C. chopped raw carrots
1 C. brown sugar
1 C. flour
1 C. raisins and/or chopped dates
1 tsp. salt
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 T. melted butter

Mix together thoroughly. Turn into well-greased pan of casserole and steam 1 hour or until done. Longer cooking inproves flavor. Serve hot with sauce.
PUDDING SAUCE: Combine in saucepan:
3/4 C. sugar
1/4 C. water
3 T. cornstarch
stir in slowly 2 C. boiling water
cook over medium heat and stir until thickened
add: 1 T. butter
1 tsp. vanilla




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