Carrot Souffle

Ready in 1h

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Ingredients

TOPPING
1/4 ts Cinnamon
1 ts Vanilla
3 tb CAKE MEAL
2 tb MELTED MARGARINE
1/2 ts Cinnamon
3 Eggs
1/4 c Brown sugar
1 ts Baking Powder
1/4 c Matzo meal
1/4 c Sugar
2 tb Brown sugar
1 lb Carrots
1/4 ts Nutmeg
1 STICK MELTED MARGARINE
1/2 c PECANS OR WALNUTS; CHOPPED

Original recipe makes 1 Servings

Servings  

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 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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