"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

CARROT PUDDING Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for CARROT PUDDING, by , is from CHILBERG FAMILY 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!

Contributor:  
Contributor:  
MILDRED CHILBERG

Category:
Category:

Ingredients:  
Ingredients:  
2 BUNCHES SCALLIONS - CHOPPED FINE (TOPS & ALL)
6 TABLESPOONS BUTTER
6 TABLESPOONS FRESH PARSLEY - CHOPPED VERY FINE
SALT TO TASTE
PEPPER TO TASTE
20 CARROTS OR 2 BUNCHES

Directions:
Directions:
SAUTE SCALLIONS IN BUTTER. ADD CARROTS THAT HAVE BEEN CUT INTO FINE STRIPS. ADD PARSLEY.

COOK 20 MINUTES IN FRYING PAN

PUT IN CASSEROLE DISH & ADD ALL INGREDIENTS

ADD 1/2 CUP HEAVY CREAM

COVER AND BAKE FOR ONE HOUR AT 350 DEGREES

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!