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Recipe(tried): Carrot Souffle

Side Dishes - Vegetables
CARROT SOUFFLE

2 pounds baby carrots, cooked and mashed
3/4 cup sugar
1/2 cup margarine
2 eggs, beaten
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon baking powder
1 pinch cinnamon

Combine all ingredients and pour into a greased 2 quart casserole dish.

Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 45 minutes. Sprinkle with powdered sugar if desired.

Yield: 6 servings
MsgID: 3141744
Shared by: Beth, Georgia
In reply to: Recipe: Recipes Using Orange Vegetables (7)
Board: Daily Recipe Swap at Recipelink.com
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