Recipe - Carrot Ring With Petit Pois

2 cup Carrots; cooked and mashed
(about 2 lbs fresh)
2 teaspoon Sugar
2 Wellbeaten eggs
One half teaspoon Salt
One fourth teaspoon Pepper
One half cup Light cream
One fourth teaspoon Ground ginger (optional)
1 teaspoon Ground orange peel
(optional)
1 cn (17oz) English peas
1 cup Medium white sauce

Boil carrots in sweetened water until tender; drain and mash well. Add all
other ingredients and mix well. Pour into greased 5One half cup ring mold and
place mold in pan of water. Bake uncovered at 350 for 30 minutes. Drain
peas. Make medium white sauce; gently stir peas into hot sauce. Unmold
carrot ring and spoon peas into center. (Carrot mold may be prepared ahead
of time and refrigerated, but allow 4560 minutes to bake if cold).

MRS E.J. HOSEY (MERRIE JACK)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.