On Sun 21 Aug 2005 09:41:04p, OmManiPadmeOmelet wrote in rec.food.cooking:

> In article >,
> Wayne Boatwright > wrote:
>
>> 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.
>
> Oh! _Mashed_ carrots!
> Ok, thanks for the Rec'. It sounds wonderful! :-)
> Stored to the nutrition folder......

You're welcome!

--
Wayne Boatwright *¿*
____________________________________________

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


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