From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.

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