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Carrot Souffle

  • 2 lbs. carrots - cooked & mashed
  • 1/2C sugar
  • 2 eggs - separated
  • 1/3C margarine
  • 2/3C 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




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