Title: Carrot Souffle
Categories: Vegetables
Yield: 1 Servings

1 lb CARROTS
3 EGGS
1/4 c WHITE SUGAR
1/4 c BROWN SUGAR
3 tb CAKE MEAL
1 ts BAKING POWDER
1 ts VANILLA
1 STICK MELTED MARGARINE
1/4 ts NUTMEG
1/2 ts CINNAMON

----------------------------------TOPPING----------------------------------
1/4 c MATZO MEAL
1/2 c PECANS OR WALNUTS; CHOPPED
2 tb MELTED MARGARINE
1/4 ts CINNAMON
2 tb BROWN SUGAR

CHOP & BOIL CARROTS FOR 15-30 MINS., DRAIN. IN FOOD PROCESSOR, DO CARROTS
FIRST, THEN ADD EGGS UNTIL THICK & SMOOTH. IN SEPARATE BOWL, MIX SUGARS,
CAKE MEAL, BAKING POWDER,VANILLA,MARG.,& SPICES, MIX WELL,ADD TO CARROT
MIXTURE, POUR INTO 8X8 INCH GREASED PAN, SPRINKLE TOPPING OVER CASSEROLE, &
BAKE @ 350º UNCOVERED FOR 1 HOUR.

NOTES : DOUBLE RECIPE FOR COMPANY
Posted to MC-Recipe Digest V1 #895 by Marceline8@aol.com on Nov 9, 1997