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Carrot Souffle

Recipes »  Side Dish  »  Vegetables

Try this Carrot Souffle recipe, or contribute your own. "Carrot" and "Vegetables" are two of the tags cooks chose for Carrot Souffle.

Yield: 1 Servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: Carrots

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Servings          
Original recipe makes 1 Servings
TOPPING
1/4 tsCinnamon
1 tsVanilla
1 STICK MELTED MARGARINE
3 tbCAKE MEAL
2 tbMELTED MARGARINE
1/2 tsCinnamon
3 Eggs
1/4 cBrown sugar
1 tsBaking Powder
1/4 cMatzo meal
1/4 cSugar
2 tbBrown sugar
1 lbCarrots
1/2 cPECANS OR WALNUTS; CHOPPED
1/4 tsNutmeg

Carrot Souffle Preparation

CHOP & BOIL CARROTS FOR 15-30 MINS., DRAIN. IN FOOD PROCESSOR, DO CARROTS FIRST, THEN ADD EGGS UNTIL THICK & SMOOTH. IN SEPARATE BOWL, MIX SUGARS, CAKE MEAL, BAKING POWDER,VANILLA,MARG.,& SPICES, MIX WELL,ADD TO CARROT MIXTURE, POUR INTO 8X8 INCH GREASED PAN, SPRINKLE TOPPING OVER CASSEROLE, & BAKE @ 350? UNCOVERED FOR 1 HOUR. NOTES : DOUBLE RECIPE FOR COMPANY Posted to MC-Recipe Digest V1 #895 by Marceline8@aol.com on Nov 9, 1997

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Calories Per Serving: 2714
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Tags

  1. Vegetables
  2. Carrot
  3. Carrots

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