Jane’s Carrot Souffle
- 3 lbs. Carrots
- 1 1/2 inch piece of ginger
- 2 tablespoon butter
- 3 tablespoon brown sugar
- 1/4 cup orange juice
- Salt to taste
Peel & cook carrots until very tender. Cut into small pieces. In food processor add peeled ginger, butter & brown sugar. Process for a short while. Gradually add cooked carrots, oj & salt. When processed put mixture in casserole to be heated before serving. Can be made one day ahead.
Recipe List
- Smashed Potatoes
- Simple Cranberry Sauce
- Rosemary Roast Potatoes
- Jane’s Carrot Souffle
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- Gingerbread Boy
- Joan’s Pumpkin Pie
- Sour Cream Cranberry Cake
- Never-Fail Cake
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- Peter’s Favorite Salad
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- Grilled and Glazed Pork and Pineapple Kabobs
- Apple Cider Glazed Pork Tenderloin
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- Balsamic Pork Chops
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- Chicken A La King
- Old-fashioned Meatloaf
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- Italian Top Sirloin Steaks
- Peppered New York Strip Steak
- Beef and Vegetable Stir-Fry