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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carrot Ring Recipe

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This recipe for Carrot Ring is from 2017 UMC in Wayne Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups mashed cooked carrots (2 lbs.)
1 cup cracker crumbs
1 cup milk
3/4 cup grated sharp cheddar
1 cup soft butter
1/4 cup grated onion
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper (optional)
3 eggs
2 10 oz. frozen peas cooked
Directions:
Directions:
Combine carrots with milk, crumbs, butter, onion and seasonings. Beat eggs lightly and fold into carrot mixture. Place in 1 1/2 quart greased mold. Bake at 300 for 40-45 minutes. Turn out onto platter and fill with peas.
Personal Notes:
Personal Notes:
Can be doubled. Can be made ahead and frozen. Can just make in casserole and omit peas.

 

 

 

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