PASSOVER--Carrot Souffle

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Oops -- sorry about that -- I just realized I had my options to set 5/6 format.

Here are the reposts in text format:

 

 

* Exported from MasterCook *

 

Carrot Soufflé

 

Recipe By :Jenifer Rotenstreich, Birmingham, Alabama

Serving Size : 8 Preparation Time :0:45

Categories : April 2001 Passover

 

 

Amount Measure Ingredient -- Preparation Method

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

2 pounds fresh carrots -- sliced*

6 large eggs

1 cup sugar -- divided

1/3 cup matzo meal

3/4 cup butter or margarine -- melted and divided

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

2 teaspoons vanilla extract

1 cup chopped walnuts

 

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

minutes or until very tender; drain well.

 

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

scrape down sides.

 

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.

 

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.

 

Source:

" Southern Living, April 2001 "

T(Cook Time):

" 0:55 "

 

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

 

Per Serving (excluding unknown items): 462 Calories; 30g Fat (56.2% calories

from fat); 10g Protein; 42g Carbohydrate; 4g Dietary Fiber; 187mg Cholesterol;

320mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 5 1/2

Fat; 1 1/2 Other Carbohydrates.

 

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

carrots.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0