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Soups and Vegetables:
Carrot Ring

from the Houston Junior League Cookbook


INGREDIENTS:
6 to 8 carrots
3 Tablespoons butter
  Celery salt
  Monosodium glutamate
  Salt and pepper
1 Tablespoon grated onion
1/2 cup bread crumbs
3 eggs, separated
  Chopped parsley
TO PREPARE:

Cook peeled, sliced carrots until tender; reserve cooking water.  Mash carrots and measure 1-1/2 cups.  Season with 1 Tablespoon of the butter, celery salt, monosodium glutamate, salt, pepper and onion.  Stir in 1/2 cup water, bread crumbs and the well-beaten egg yolks.  Fold in stiffly-beaten egg whites and bake in buttered ring mold in 325 degree oven for 25-30 minutes.  Melt remaining butter; pour it over ring after unmolding, before serving.  Sprinkle with chopped parsley.  Creamed peas may be served in center.

SERVES: 4 - 6



Copyright 1992 The Junior League of Houston, Inc.  All rights reserved.

Visit The Junior League of Houston web site (http://www.juniorleaguehouston.org/cookbooks) to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.

The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of the Houston Junior League Cookbook, are returned to the community.
 

   

 
 

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