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Carrot Pudding
Ingredients:
8 carrots, peeled and sliced
2 med. potatoes, peeled and cubed
1 egg
2 Tbs. sour cream (optional)
1/2 tsp. salt
1/4 tsp. pepper
2 oz. cheddar cheese, cubed
1 Tbs. butter
2 Tbs. finely chopped onion
Halved orange slices (optional)
8 carrots, peeled and sliced
2 med. potatoes, peeled and cubed
1 egg
2 Tbs. sour cream (optional)
1/2 tsp. salt
1/4 tsp. pepper
2 oz. cheddar cheese, cubed
1 Tbs. butter
2 Tbs. finely chopped onion
Halved orange slices (optional)
Directions:
Cook carrots in salt water 10 minutes.Add potatoes.Cook 10 to 15 minutes longer. Drain and mash. Add egg, sour cream, onion, salt and pepper. Beat till well blended. Stir in cheese. Spoon mixture into 1 1/2 qt. casserole. Bake at 350 for 30 minutes.Dot top of mixture with butter; place under broiler 5" from heat until golden brown. Let stand 5 minutes before serving. If desired garnish with halved orange slices.
Makes 6-8 Servings
Cook carrots in salt water 10 minutes.Add potatoes.Cook 10 to 15 minutes longer. Drain and mash. Add egg, sour cream, onion, salt and pepper. Beat till well blended. Stir in cheese. Spoon mixture into 1 1/2 qt. casserole. Bake at 350 for 30 minutes.Dot top of mixture with butter; place under broiler 5" from heat until golden brown. Let stand 5 minutes before serving. If desired garnish with halved orange slices.
Makes 6-8 Servings
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