PASSOVER--Carrot Souffle

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<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " March 30, 2001 " >

<Summ>

<Nam>

Carrot Soufflé

</Nam></Summ>

<RcpE name= " Carrot Soufflé " author= " Jenifer Rotenstreich, Birmingham, Alabama " >

<Serv qty= " 8 " />

<PrpT elapsed= " 0:45 " />

<CatS>

<CatT>

April 2001

</CatT>

<CatT>

Passover

</CatT>

</CatS>

<IngR name= " fresh carrots " unit= " pounds " qty= " 2 " >

<IPrp>

sliced*

</IPrp>

</IngR>

<IngR name= " eggs " unit= " large " qty= " 6 " ></IngR>

<IngR name= " sugar " unit= " cup " qty= " 1 " >

<IPrp>

divided

</IPrp>

</IngR>

<IngR name= " matzo meal " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " butter or margarine " unit= " cup " qty= " 3/4 " >

<IPrp>

melted and divided

</IPrp>

</IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " ground nutmeg " unit= " teaspoon " qty= " 1/8 " ></IngR>

<IngR name= " vanilla extract " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " chopped walnuts " unit= " cup " qty= " 1 " ></IngR>

<DirS>

<DirT>

COOK carrot in water to cover in a large saucepan over medium-high heat 20 to 25

minutes or until very tender; drain well.

</DirT>

<DirT>

PROCESS carrot and eggs in a blender or food processor until smooth, stopping to

scrape down sides.

</DirT>

<DirT>

ADD 2/3 cup sugar, matzo meal, 1/2 cup butter, salt, nutmeg, and vanilla;

process until smooth. Pour mixture into a lightly greased 13- x 9-inch baking

dish.

</DirT>

<DirT>

BAKE at 350° for 40 to 45 minutes or until set. Combine remaining 1/3 cup sugar,

1/4 cup butter, and walnuts. Top soufflé with mixture; bake 5 to 10 more

minutes.

</DirT>

</DirS>

<Srce>

Southern Living, April 2001

</Srce>

<AltT label= " Cook Time " elapsed= " 0:55 " />

<Note>

* 1 (2-pound) package sliced frozen carrots may be substituted for fresh

carrots.

</Note>

</RcpE></mx2>