Carrots Divine
Yield: 6 servings
10 Carrots; peeled -or brown sugar sub....
2 ts Lemon juice; 1 Egg or egg replacement;
1 2/3 Sticks Butter or margarine; 1 c Flour;
1/4 c Crisco; 1 ts Baking powder;
1/2 c Dark brown sugar or sub; 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 OBrion and her Meal-Master
4410 Carrots; peeled -or brown sugar sub....
2 ts Lemon juice; 1 Egg or egg replacement;
1 2/3 Sticks Butter or margarine; 1 c Flour;
1/4 c Crisco; 1 ts Baking powder;
1/2 c Dark brown sugar or sub; 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 OBrion and her Meal-Master
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