Creamed chicken and fresh peas over rice, along with a dilled carrot souffle.
Fresh apricot sorbet for dessert.

--
Wayne Boatwright *¿*
____________________________________________

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


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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! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

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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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......
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

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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Yum Wayne, that sounds a lovely dinner. I've cooked something similar
to the souffle and called it 'Carrot Fluff" or Parsnip Fluff depending,
and served it as a side vegetable dish to a roast. All men guests seem
to love it and polish off the remainders very quickly!!
I'll try making your version.
Cheers
Bronwyn

On Sun 21 Aug 2005 11:45:06p, Bronwyn wrote in rec.food.cooking:

> Yum Wayne, that sounds a lovely dinner. I've cooked something similar
> to the souffle and called it 'Carrot Fluff" or Parsnip Fluff depending,
> and served it as a side vegetable dish to a roast. All men guests seem
> to love it and polish off the remainders very quickly!!
> I'll try making your version.
> Cheers
> Bronwyn

Thanks, Bronwyn. I love parsnips, but I never thought of using them like
this. Do you think I could use them in this recipe (without the dill), or do
I need your Parsnip Fluff recipe?

--
Wayne Boatwright *¿*
____________________________________________

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


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No, just substitute. You can put in a percentage of potato if you wish
to take off the edge of parnsip's fairly strong flavour. Last week I
did parnsip and sweet potato mix which worked well. That's what I love
about cooking - variations create interesting dishes along the way.
Tip: put 1/2 tsp of grated nutmeg to season when using parsnips- they
marry very well!
Cheers
Bron

No, just substitute. You can put in a percentage of potato if you wish
to take off the edge of parnsip's fairly strong flavour. Last week I
did parnsip and sweet potato mix which worked well. That's what I love
about cooking - variations create interesting dishes along the way.
Tip: put 1/2 tsp of grated nutmeg to season when using parsnips- they
marry very well! Also white pepper instead of black pepper gives a
wonderfully subtle note.
Cheers
Bron

On Mon 22 Aug 2005 01:31:04a, Bronwyn wrote in rec.food.cooking:

> No, just substitute. You can put in a percentage of potato if you wish
> to take off the edge of parnsip's fairly strong flavour. Last week I
> did parnsip and sweet potato mix which worked well. That's what I love
> about cooking - variations create interesting dishes along the way.
> Tip: put 1/2 tsp of grated nutmeg to season when using parsnips- they
> marry very well!
> Cheers
> Bron
>
>

Thanks! I'll give it a try the next time I buy parsnips.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974