Recipe - Carrot Soufflee

2 cup Cooked and mashed carrots
1 cup Milk
1 Stick butter
One fourth cup Grated onion
1 teaspoon Salt
One fourth teaspoon Pepper
1/8 teaspoon Cayenne pepper
1 cup Cracker crumbs
Three fourths cup Grated sharp Cheddar cheese
3 Eggs; lightly beaten

Peel and cook carrots until tender. Mash carrots and combine with milk,
butter, onion and seasonings. Add cracker crumbs and cheese. Fold eggs into
carrot mixture and place in a 1One half quart casserole. Bake, uncovered, at
350ø for 40 to 45 minutes. For a special touch, cook souffl‚ in a 11/2
quart wellgreased ring mold. When unmolded on platter fill the center with
green peas. Yield: 6 to 8 servings.

CYNTHIA WEBER (MRS. JAMES R.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.