Recipe By : Mrs. Howard Barnett
Serving Size : 8 Preparation Time :0:45
Categories : Vegetables To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Cups Mashed Carrots -- * see note
1/2 Cup Sugar
3 Eggs -- separated
1 Teaspoon Onion -- grated
8 Tablespoons Butter -- divided
2 Tablespoons Flour
1/2 Cup Milk
2 Cups Mushrooms
4 Cups Peas
1 1/2 Teaspoons Salt
18 Strips Green Bell Pepper -- 1/4" wide
*20 to 25 medium carrots
Cook carrots until tender. Drain under cold water and remove skins and
mash. Add sugar, beaten egg yolks, and onion. Reserve. Melt 4 tbs.
butter; stir in flour and then milk to make thick sauce. Pour into carrot
mixture and blend thoroughly. Fold in stiffly beaten egg whites. Pour into
well-buttered ring mold. Place mold in pan of hot water and bake at 325°
about 45 minutes or until mold shrinks slightly from side of pan. Unmold
onto large plate. Fill mold with the following vegetables mixed together;
2 cups mushrooms sauteed until tender in 4 tbs. butter; 4 cups peas cooked
with salt but still bright green. Outside of mold may be garnished with
parboiled green pepper strips stood on end.
Serves: 8 to 10
Source: "Mountain Measures" --Junior Leauge of Charleston, WV
ed. 1974
