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Caribbean Recipes

Carrot Soufflé Grand Case
2 cups cooked carrots, mashed 1 cup scalded milk 3 eggs separated	3 tbs butter 3 tbs flour ¼ tsp salt
grease a pyrex casserole dish or mold beat egg whites until stiff; set aside beat egg yolks; set aside melt butter, then blend in flour & salt gradually add milk and cook over low heat, stirring constantly until thickened pour slowly over beaten egg yolks and mix well mix in carrots fold in beaten egg whites pour into greased dish or mold place in a pan of hot water and bake in 350° F oven for 40 -50 min makes 4-6 servings

Carrot Soufflé Grand Case

2 cups cooked carrots, mashed

1 cup scalded milk

3 eggs separated

3 tbs butter

3 tbs flour

¼ tsp salt

grease a pyrex casserole dish or mold
beat egg whites until stiff; set aside
beat egg yolks; set aside
melt butter, then blend in flour & salt
gradually add milk and cook over low heat, stirring constantly until thickened
pour slowly over beaten egg yolks and mix well
mix in carrots
fold in beaten egg whites
pour into greased dish or mold
place in a pan of hot water and bake in 350° F oven for 40 -50 min
makes 4-6 servings

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