Mousse aux carrottes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pam | ||
| 1 | cup | Milk |
| 1 | cup | Cracker (saltines or ritz) crumbs |
| 2 | cups | Cooked pureed carrots |
| ½ | cup | Grated sharp Cheddar cheese (1/8#) |
| ¼ | cup | Finely grated onion |
| ⅓ | cup | Margarine - softened |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Cayenne pepper |
| 3 | Eggs well beaten | |
Directions
Hi Lori: I have this delicious recipe that my sister makes for the holidays She got it from Gourmet Cooking with Abbe Hopstein. I hope that all these ingredients are kosher.
Pam or grease a 1½ qt. casserole or ring mold.
Pre-heat oven to 350.
Combine all ingredients. Blend well. Pour into prepared dish and bake for 30 min. Remove from oven and let set about 10 min. Unmold if using a ring mold (loosen and give mold a tap) or slice into squares in using a casserole.
Posted to JEWISH-FOOD digest V97 #251 by Brenda Rich <bashful16@...> on Sep 17, 1997
Related recipes
- Algerian carrots
- Carrot
- Carrot pate
- Carrot quiche
- Carrot souffle
- Carrot souffle #1
- Carrot souffle #2
- Carrot souffle'
- Carrot souffl
- Carrot vichyssoise
- Carrots
- Carrots l'orange
- Creamed carrot soup
- Gateau de carrottes
- Marrakesh carrots
- Mousse a l'orange
- Mousse aux fraises
- Mousse de poireaux
- Muffins ( carrot )
- Orange-carrot souffle