Recipe - Carrot Pudding With Pineapple Sauce

1 cup Raw carrots
1 cup Raisins
1 cup Raw Irish potatoes
One half teaspoon Ground cloves
One half teaspoon Ground nutmeg
1 teaspoon Baking powder
1 cup Flour
1 teaspoon Ground cinnamon
1 teaspoon Butter or margarine

PINEAPPLE SAUCE
One half cup Sugar
2 tablespoon Flour
2 tablespoon Butter or margarine
1 cup Boiling pineapple juice

Run carrots and potatoes through a food chopper (medium blade). Add
raisins and butter. Mix dry ingredients with flour; add to carrt nixture.
Pour into a one pound coffee can; steam sluwly in boiling water for two
hours. Can be cooked in a casserole in water in a 250 degree oven. Serves 6
to 8. Serve with pineapple sauce.

To make Pineapple Sauce: Mix sugar and flour; add boiling pineapple juice
gradually, stirring constantly. Cook until mixture thickens, adding butter
and stir until dissolved.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.