Carrot Soufflè
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Mom & Grandma's original recipe:
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3/4 cup margarine
1 egg, 1/2 cup brown sugar
3/4 cup self rising flour
1 tsp lemon juice
1 package fresh carrots - cook & mash

Preheat oven.
Cream sugar & butter, mix in egg. Add flour, lemon juice & carrots.
grease rink mold or soufflè dish.
Bake 3/4 hour at 300°


From koshercooking.com
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2 lbs carrots - cooked and mashed
1/2 cup sugar
2 eggs - separated
1/3 cup margarine
2/3 cup potato starch

1. To carrots, add sugar, margarine, yolks & starch
2. Beat whites until stiff, Fold gently into carrots
3. Pour into greased pan or mold. Bake at 375° for 45 minutes
4. Enjoy! (May be eaten hot or at room temp)

Sharon Locke, Boca Raton, FL