Title: Carrot Souffle #1
Categories: Vegetable
Yield: 6 Servings

4 tb Butter
3 tb Flour
1/2 c Milk
1/2 c Grated cheese
3 Eggs; separated
1/2 ts Salt
1 ds Cayenne pepper
2 tb Grated onion
1/2 c Mashed; cooked carrots

Make white sauce from butter, flour & milk. Add seasonings, onion, cheese,
carrots & well beaten egg yolks. Cool & fold in stiffly beaten egg whites.
Bake in buttered baking dish at 325 until firm in center & brown on top,
about
30 minutes.

MRS M.H. (ELAINE) MATTHEWS

From the , Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.