10 Carrots; peeled
2 ts Lemon juice;
1 2/3 Sticks Butter or margarine;
1/4 c Crisco;
1/2 c Dark brown sugar or sub;
-or brown sugar sub....
1 Egg or egg replacement;
1 c Flour;
1 ts Baking powder;
1 ts Baking soda;
Preheat oven to 350. Boil carrots until soft enough
to mash. Drain and mash and sprinkle with lemon juice.
Cream to together margarine, Crisco, brown sugar and
egg. Add flour baking powder and baking soda. Mix
well. Add mashed carrots, blending well. Pour into
slightly greased mold, souffle (2 qt) or 8 1/2" X 4
1/2" loaf pan. Bake for 50-60 minutes. Unmold and
serve when warm. Can be frozen and reheated in foil.
Serves 6.
Food Exchange per serving....1 vegetable exchanges + 1
starch/bread exchange + 1 fat exchange?
Vegetables Magic by Sheilah Kaufman
Brought to you and yours via Nancy O'Brion and her
Meal-Master
