Recipe - Orange-Carrot Souffle

1 One half pound Frozen carrots; cooked,
liquid reserved
2 cup Orange juice; (up to 21/2)
4 Eggs; separated
One fourth cup Melted margarine
1 teaspoon Grated orange rind
One fourth cup Cake meal
2 tablespoon Honey
Three fourths teaspoon Cinnamon
One half teaspoon Salt

Combine the liquid from the cooked carrots and the orange juice. Put
carrots in blender or food processor. Pour a little orangecarrot liquid at
a time into the cooked carrots and puree at high speed. In a large bowl,
combine pureed carrots with lightly beaten egg yolks, margarine, cake meal,
honey, orange rind, cinnamon and salt. In a small mixing bowl, beat the egg
whites until stiff but not dry and fold into carrot mixture. Pour mixture
into a wellgreased 2 One half quart casserole. Bake for 45 minutes in a
preheated 350 degree F. oven. Garnish with paprika (optional) and serve at
once.

Recipe by: __California Kosher__

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Apr
06, 1998