Festive Carrot Ring

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* Exported from MasterCook *

 

Festive Carrot Ring

 

Recipe By :Karen L. Perrone

Serving Size : 12 Preparation Time :0:00

Categories : Main Dish Sides

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups cornflake crumbs -- plus 5 tablespoons

5 cups carrots -- cooked and mashed

2 cups milk

3 cups sharp cheddar cheese -- shredded

1 cup butter or margarine -- melted (substitute with

Earth Balance Buttery Sticks)

1/2 cup onion -- chopped fine

2 1/2 teaspoons salt

1/2 teaspoon pepper

dash cayenne pepper

1/8 teaspoon nutmeg

4 eggs

 

Preheat oven to 350°.

 

Generously grease a 12 cup bunt pan or ring mold, then sprinkle the

pan with 5 tablespoons of cornflake crumbs.

 

In a large bowl, combine mashed carrots, remaining 1 1/2 cups of

cornflake crumbs, milk, cheese, butter or margarine, onion, and

seasonings.

 

In a large bowl, use electric mixer to beat eggs for about 1 minute or

until light yellow. Add to carrot mixture and mix completely.

 

Spoon mixture into greased mold. (At this point you can refrigerate

the mold and bake later).

 

Bake for 1 hour. Remove from oven, do not invert. Cover pan with

tinfoil to keep warm and let stand 20-30 minutes.

 

Invert onto serving platter. Fill middle of mold with cooked peas.

 

Cuisine:

" Vegetarian "

Copyright:

" 2006 "