PGRS Newsletter

Carrot Souffle
Lois Bodnar

1 pound carrots peeled and cut into 1 inch chunks

1/2 cup melted butter

2 eggs

3/4 cup sugar

2 T flour

1 tsp baking powder

1 tsp vanilla

Boil carrots until soft. Drain.

Combine carrots and butter in food processor til smooth.

Add remaining ingredients. Blend well.

Spoon into lightly greased 1 qt dish. Bake at 350 for 45 minutes or until center is firm.

This serves 4-5

I double this recipe in a 7x11 dish and bake for 1 hour 15 minutes or until center is firm.