Title: Carrot Pudding with Pineapple Sauce
Categories: Dessert
Yield: 6 Servings

1 c Raw carrots
1 c Raisins
1 c Raw Irish potatoes
1/2 ts Ground cloves
1/2 ts Ground nutmeg
1 ts Baking powder
1 c Flour
1 ts Ground cinnamon
1 ts Butter or margarine

------------------------------PINEAPPLE SAUCE------------------------------
1/2 c Sugar
2 tb Flour
2 tb Butter or margarine
1 c Boiling pineapple juice

Run carrots and potatoes through a food chopper (medium blade). Add
raisins and butter. Mix dry ingredients with flour; add to carrt nixture.
Pour into a one pound coffee can; steam sluwly in boiling water for two
hours. Can be cooked in a casserole in water in a 250 degree oven. Serves 6
to 8. Serve with pineapple sauce.

To make Pineapple Sauce: Mix sugar and flour; add boiling pineapple juice
gradually, stirring constantly. Cook until mixture thickens, adding butter
and stir until dissolved.

From . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.