CHEESE-CARROT-RICE LOAF

2 1/2 cups shredded carrots
1/2 teaspoon salt
1 cup boiling water
1 1/2 tablespoons melted butter or margarine
2 cups cooked rice
3 eggs, well beaten
1 1/3 tablespoons finely chopped onion
1 cup shredded cheese
1/2 teaspoon salt
Few drops Worcestershire sauce
Few grains ground black pepper

Boil carrots for 5 minutes in salted water. Drain well. Save liquid to use in the sauce.

Add fat, rice, eggs, onion, cheese, salt, Worcestershire sauce, and pepper to carrots. Blend well. Pour into a well-greased baking dish.

Set in a pan of hot water and bake at 325 degrees F (slow oven) 1 hour or until set.

Serve hot with a mushroom or pea sauce.

Makes about 4 servings
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1966