Recipe - Carrot Ring With Peas

4 cup Mashed Carrots, * see note
One half cup Sugar
3 Eggs, separated
1 teaspoon Onion, grated
8 tablespoon Butter, divided
2 tablespoon Flour
One half cup Milk
2 cup Mushrooms
4 cup Peas
1 One half teaspoon Salt
18 Strips Green Bell Pepper,
1/4" wide

*20 to 25 medium carrots

Cook carrots until tender. Drain under cold water and remove skins and
mash. Add sugar, beaten egg yolks, and onion. Reserve. Melt 4 tbs. butter;
stir in flour and then milk to make thick sauce. Pour into carrot mixture
and blend thoroughly. Fold in stiffly beaten egg whites. Pour into
wellbuttered ring mold. Place mold in pan of hot water and bake at 325ø
about 45 minutes or until mold shrinks slightly from side of pan. Unmold
onto large plate. Fill mold with the following vegetables mixed together; 2
cups mushrooms sauteed until tender in 4 tbs. butter; 4 cups peas cooked
with salt but still bright green. Outside of mold may be garnished with
parboiled green pepper strips stood on end.

Serves: 8 to 10

Source: "Mountain Measures" Junior Leauge of Charleston, WV ed. 1974

Recipe by: Mrs. Howard Barnett Posted to MCRecipe Digest V1 #617 by Bill
Spalding billspa@icanect.net on May 24, 1997