On Sun 21 Aug 2005 09:22:58p, OmManiPadmeOmelet wrote in rec.food.cooking:

> In article >,
> Wayne Boatwright > wrote:
>
>> Creamed chicken and fresh peas over rice, along with a dilled carrot
>> souffle.
>>
>> Fresh apricot sorbet for dessert.
>
>
> Carrot souffle?
>
> I've never combined carrots and eggs...
> Sounds good! :-)

Thanks! You might try this one...

Dilled Carrot Souffle

4 tb butter
3 tb flour
1/2 c milk
1/2 c grated cheese
3 eggs; separated
1/2 ts salt
1/8 ts cayenne pepper
2 tb grated onion
1/2 ts fresh dill weed
1/2 c mashed; cooked carrots

Instructions

Make white sauce from butter, flour & milk. Add seasonings, onion, dill
weed, cheese, carrots & well beaten egg yolks. Cool & fold in stiffly
beaten egg whites. Bake in buttered baking dish at 325 until firm in
center & brown on top, about
30 minutes.


--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.


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